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FIRST COURSE IN 
HOME MAKING 


BY 

Maude Richman Calvert, M. S. 

u 3 

State Supervisor of Home Economics 
State of Oklahoma 


TURNER E. SMITH COMPANY 

ATLANTA, GEORGIA 



Copyright, 1924 

By MAUDE RICHMAN CALVERT 



©Cl A 808509 


L. H. JENKINS, INC. 
RICHMOND, VIRGINIA 


DCT 18 *24 


PREFACE 


Home Making is the universal vocation—there are 
over 26,000,000 homes in the United States calling for 
an equal number of trained homemakers. Fifteen out 
of every sixteen girls marry and take charge of their 
own homes. 

More adequate training in Home Making should 
greatly decrease the number of unhappy homes, the 
number of divorces, the number of undernourished chil¬ 
dren, the number of infant deaths, the number dependent 
in old age. 

Since the majority of girls leave school at an early 
age, there is a demand for a more general course of 
instruction within the reach of these girls before they 
leave school. This book was written for this large group 
of girls who for various reasons find it impossible to 
complete a more intensive course. 

It has been the aim of the author in this volume: 

1. To suggest the ever-widening scope of the work in 
the field of Home Economics. 

2. To present the subject so that every girl who studies 
Home Making will see the importance of making prac¬ 
tical application of her knowledge in her own home. 

3. To create and stimulate an interest in the art of 
Home Making as a means of adding to the happiness and 
comfort of the family. 

4. To raise the standards of health and efficiency. 

5. To focus attention on the increasing list of oppor¬ 

tunities open to young women who can qualify as Home 
Economics experts. MAyr)E Richman Calvert . 


























































































. 












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„ . . 























' 













ACKNOWLEDGEMENTS 


The author wishes to express her grateful appreciation 
to the following authorities who helped with suggestions 
or constructive criticism in the preparation of “First 
Coprse in Home Making”: 

Dr. Katharine Blunt, Miss Lydia J. Roberts, and Miss 
Ruth Lehman, Chicago University; Miss Genevieve 
Fisher, Margaret Morrison Carnegie College; Miss Alma 
Binzel, University of Minnesota; Miss Lillian Peek, As¬ 
sistant Director Home Economics, State of Texas; Miss 
Nora Talbot, Dean of Home Economics, Oklahoma A. & 
M. College; Mrs. Vera Idol Moore and Miss Mary M. 
Baird, University of Oklahoma, and Miss Evelyn R. 
Noe, R. N., formerly with U. S. Veterans Bureau, Minne¬ 
apolis, Minnesota. 

For the use of cuts, illustrations and drawings, in¬ 
debtedness is acknowledged to Miss Mary Lamb Lewis, 
artist, Oklahoma City; Woman’s Art Institute, Scranton, 
Pennsylvania; Bureau of Home Economics, U. S. Dept, 
of Agriculture; National Child Health Association; 
National Organization for Public Health Nursing; Girl 
Scouts, Washington, D. C.; National Photo Co., Wash¬ 
ington, D. C.; Liberty National Bank, Oklahoma City; 
Swift & Co., Chicago, Illinois; National Cash Register 
Co., Dayton, Ohio; Singer Sewing Machine Co., Julius 
Lansburgh Interior Decorating Co., Washington, D. C.; 
American Washing Machine Company, Chicago, Illi¬ 
nois; James B. Henderson, Washington, D. C.; The. 
Combination Products Co., Chicago, Illinois. 









CONTENTS AND INDEX 
Chapter I 


Why Study Home Economicsf 

PAGE 


Why Should You Prepare for Wage Earning?. 

Prepare for Emergencies.. 

Figuring Mother’s Worth in Dollars and Cents. 

Who Spends the Money. 

Is Special Training Necessary?. 

Why is Home Making an Important Vocation?. 

Home Making a Skilled Vocation. 

The Mother of Home Economics. 

Where Can We Study Home Economics?. * 

Opportunities in Home Economics . 

What Vocations are Now Open to Home Economics 

Experts?. 

Teaching Home Economics. 

Demonstrators Are Needed. 

In the Business World. 

What Else?. 


1 

1 

1 

1 

2 

2 

2 

2 

3 

3 

3 

3 

4 

5 
5 


Chapter II 

Three Square Meals A Day 

Proper Food a Requirement of Normal Health and 

Growth. 

Are You a Good Cook?. 

How Should We Plan Our Meals?. 

Why Is Food Needed?. 

What Are the Uses of Food?. 

What Foods Give Energy?. 

What Foods Build Muscle?. 

What Foods Build Bone and Teeth?. 

What Foods Regulate?.. 

. vii 


0 


00 o o 


























CONTENTS AND INDEX 


viii 


PAGE 


Do You Know the Chemical Composition of Foods? .... 11 

Protein and Minerals Needed for Growth and Repair ... 11 

What Foods Contain Calcium?. 11 

What Foods are Rich in Iron?. 12 

Where Do We Find Phosphorus?. 12 

Protein is Expensive. 12 

Carbohydrates and Fats. 13 

Water also Important. 14 

Laxative Foods. 14 

What are Vitamins? ..14 

A Practical Classification of Foods.15 

Vegetables and Fruits. 16 

Meat, Milk, Eggs, Fish, Etc. 17 

Cereal Grains. 17 

Sugar and Sugar Foods. 17 

Fats and Fat Foods.18 

Choosing Our Food.18 

What Shall We Eat? .18 

How Much Shall We Eat?. 18 

How Do We Measure Our Food? ..19 

Fat Most Concentrated.19 

Regular Food Habits. 19 

A Practical Food Budget. 19 

Daily Menu. . ..20 

Consult the Doctor Occasionally.20 

How Much Do You Weigh?.20 

Weight, Height, Age Tables from Birth to School Age . . 21 

Weight, Height, Age Tables from School Age to Eighteen 23 

What Shall We Have for Breakfast?.25 

Start the Day Right.25 

Select Food Intelligently.26 

Types of Breakfasts.26 

Plan Type Breakfasts.27 

A Good Breakfast Plan.27 

Drink Your Share of Milk.28 

Make Cocoa. 29 

Make Coffee for Breakfast ..30 

Serve Tea for Supper.30 

Vary Your Drinks.30 

Fruit is Important. 31 






































CONTENTS AND INDEX ix 

PAGE 

Cereals for Breakfast.31 

Hot Breads. 33 

Bacon and Eggs for Breakfast.34 

Luncheon or Supper?.35 

Use Leftovers for Luncheon.35 

Chief Meal at Midday.36 

Supper Still a Good Term.37 

Cream Soups are Nourishing.37 

Cook Starch Thoroughly.38 

Making a Leftover Recipe Book.39 

Suggested Cream Dishes.39 

Meat Substitutes.40 

Shah We Serve Cheese?.41 

Eat More Salads.41 

Make Simple Desserts.43 

Planning Our Dinners.45 

A Simple Home Dinner. . . ..45 

Serve An Appetizer.46 

The Meat and Vegetables.47 

The Salad Course.47 

The Dessert.47 

Mints, Candies and Bon Bons.48 

Bread Making.48 

.Getting Ready to Make Bread.48 

Temperature Important.49 

What Is Yeast?.. 49 

Meats and Their Preparation.50 

Visit the Meat Market .51 

Meat for Dinner..51 

Left Over Meats.51 

How Do You Cook Meat?.52 

Fish.53 

Shah We Fry Fish?.53 

Use Dried and Salt Fish.53 

Vegetables.54 

Starchy Vegetables.54 

Retain the Green Color.55 

Serve at Least Two Vegetables.55 

Don’t Forget Potatoes.56 

The Art of Menu Making.57 










































X 


CONTENTS AND INDEX 


PAGE 

Table Sebvice.60 

Types of Table Service .63 

Left Hand Service.63 

Suggestions for Serving.63 

Infobmation Needed in Meal Pbepabation.66 

Level Measurements.66 

Weights and Measures.67 

What Is The Effect of Heat on Food?.67 

Protein, Starch, Sugar, Fats and Cellulose.67 

Different Methods of Applying Heat .69 

Oven Temperatures. .71 

Leavening Pbopobtions.71 

Shobtening Pbopobtions. 72 

Thickening Pbopobtions.73 

Points To Be Considebed in Buying Food.73 

Suggestions fob Inexpensive Dishes.76 

Time Table fob Boiling.77 

Time Table fob Baking.78 

Join a Canning Club. 78 

Why Food Spoils.. . 79 

Why Canned Food Keeps.81 

The Cold Pack Method.83 

The Intermittent Process .85 

The Open Kettle Method.85 

A Simple Canning Budget.. . 87 

Other Methods of Preserving Food.88 

Jelly Making.88 

Jam and Marmalade .91 

Pickles.92 

Relishes • . ..93 

Pbesebvation of Food by Dbying ..93 

Drying in the Sun.95 

Artificial Heat.. . 95 

Preparation of Fruits and Vegetables.95 

How Many Methods of Preserving Food.96 

Chapter III 

Learn To Dress Comfortably, Suitably and Attractively 

Selection of Clothing .97 

Appropriate Dress.97 







































CONTENTS AND INDEX xi 

PAGE 

Making Aprons, Hand Towels and Holders.98 

Laboratory Work Dress.98 

Select Pattern.98 

Take Measurements.99 

Select Material.99 

Understand the Pattern.99 

Make a Study of Sewing Machines.100 

Clothing—-Care, Storage, Repair and Laundering . . . 104 

Care of Clothing.104 

Removing Stains. 107 

Storage of Clothing.Ill 

Mend Your Clothes.113 

Laundering the Clothes.117 

Making a Laundry Bag.125 

Problems Relating to Health, Textiles and Made Over 

Garments.128 

Making Over Old Garments.128 

Wear Healthful Clothing.129 

Textiles.130 

A Few Things to Remember.131 

Making Underclothes.132 

The Kimona Night Gown.132 

Shrink Material if Necessary.133 

Making Underslip.135 

Making Bloomers. 137 

Review Questions.138 

Making a Bungalow or Simple School Dress.141 

Problems Concerning Clothing for Children.144 

Ready to Wear Garments.150 

Selection of Ready Made Underwear.151 

What Kind of Hosiery?.151 

Shoes, Slippers and Overshoes.153 

Gloves.155 

Coats and Capes.155 

Hats .!56 

Planning the Wardrobe.157 

How Much Do You Spend for Clothes?.157 

Plan Your Wardrobe Carefully.158 

Appropriate Colors.159 

Suitably Dressed.150 









































CONTENTS AND INDEX 


xii 

PAGE 

Is Your Dress Appropriate?.161 

Making Your School Clothes.162 

Garment Construction.165 

Sewing Tools—Hand and Machine.165 

General Rules to be Observed in Sewing.169 

Getting Material Ready for Use .171 

Three Simple Seams.173 

Using Bias Tape or Facing.174 

Other Essential Sewing Processes. 175 

Chapter IV 

Care and Furnishing of the House 

Keeping the House Clean.179 

Cleaning Walls and Ceilings.179 

Floors.181 

Rugs and Carpets.181 

Linoleum .182 

Old Furniture .182 

Suggested Plan for Cleaning a Room.189 

Care and Equipment of the Kitchen.190 

Care of the Bath Room.200 

Furnishing tRe Bedroom.203 

Furnishing the Living Room.206 

Interior Decoration.208 

Chapter V 
Caring for the Sick 

Home Care. 210 

Cheerful Room Needed.210 

Avoid Drafts. 210 

Keep the Room Neat and Orderly. 211 

Bed Making.212 

General Care of the Patient.215 

Contagious Diseases.217 

Food for the Sick .. 219 

Planning the Food. 219 

Liquid Diet.229 

Soft Diet . 221 

Serving the Tray ..221 

Consult the Doctor. 222 





































CONTENTS AND INDEX xiii 

PAGE 

First Aid to the Injured.223 

Poisons and Their Treatment.231 

Chapter VI 

Shall We Help Care for Baby f 

Is There a Baby in Your Home.234 

Sleep, Fresh Air and Sunshine. 235 

Regular Feeding.236 

Mothers Milk Best Food for Baby.237 

Keep Baby’s Milk Clean.238 

Bathing the Baby. 242 

A Few Things to Remember.243 

Baby’s Clothes ..244 

Chapter VII 

Earning, Spending and Saving 

Learn to Be Thrifty.248 

Spend Less than You Earn.248 

Eliminate Waste.249 

Keep a Budget.250 

Start a Bank Account.251 

Investing .253 

Suggestions for Making Money.253 

Budget Your Time.256 

Chapter VIII 
Good Behavior and Politeness 

Politeness.258 

Table Manners.258 

Courtesy. 2 ^0 

Introductions.262 

Neatness and Cleanliness.264 

Chapter IX 
Learning to Play 

A Happy Fireside.266 

Budget Your Day ..267 

Celebrate the Holidays.268 

A Day in the Woods.274 





























XIV 


CONTENTS AND INDEX 


PAGE 

Why Do We Play.276 

Toys Should be Educational.278 

Playing in the Yard. 281 

Children and Pets.283 

Play With Your Parents.284 

Chapter X 

How Much Do You Know About Home Economics? 

A General Review . 285-306 

Chapter XI 
Home Economics Library 

Start a Home Library .307 

Government Bulletins.307 

Free Booklets.308 

Classify Material.. . 308 

References. 309-313 













FIRST COURSE IN HOME MAKING 







I 




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Chapter I 


WHY STUDY HOME ECONOMICS? 

Why Should You Prepare for Wage-Earningf How 
many women do you know who have children and older 
people to support? No healthy, normal individual should 
depend entirely upon her father, brother or anyone else 
for support. 

Prepare for Emergencies. It may never be necessary 
for you to make your own living; it may never be neces¬ 
sary for you to contribute to the family income, but you 
should be prepared for such an emergency. Why? Does 
your mother contribute to the family income? Perhaps 
not in dollars and cents, and yet “a penny saved is a 
penny earned.” Does your mother save dollars and 
cents? 

Figuring Mother’s Worth in Dollars and Cents. Who 
plans and prepares your meals? Who plans your cloth¬ 
ing? Who takes care of you and other members of the 
family in sickness? Who keeps house for you? Figure 
mother’s worth in dollars and cents. Find out how much 
it would cost a family of the size of yours to employ a 
housekeeper, cook, seamstress, laundress and a nurse. 
Could these five people fill your mother’s place in your 
home? Of course not—but it will please Mother to have 
you tell her that she is actually earning money. 

Who Spends the Moneyt About ninety per cent of 
the money brought into the homes by wage earners is 
spent by women. Do women need to know anything 
about the “business of managing a home”? Do women 
need to know what makes real values in food, clothing 

1 


o 


2 


FIRST COURSE IN HOME MAKING 


and household equipment? Do women need to know 
how to make family budgets and how to keep household 
accounts? 

Is Special Training Necessary f Approximately ninety 
per cent of all girls and women marry and take charge 
of their own homes. Very few of the 26,000,000 home¬ 
makers in the United States are financially able to em¬ 
ploy help. It is not always possible to employ w r ell- 
trained household assistants even when there is plenty 
of money. Do you know why? Does the “manager of 
the home” need special training? Why? 

Why Is Home Making an Important Vocationf The 
standard of our national life is determined by our stand¬ 
ards of living in the home. The welfare of children and 
their proper development into useful citizens depend on 
the character of our homes. The health and efficiency of 
the wage earners as well as the general contentment of 
the members of the family depend to a large extent upon 
our homes. 

“Experience is a good teacher,” but rather expensive, 
especially when we are experimenting with the lives of 
children and their future happiness. Learning to cook, 
to sew, to keep house and to spend the greater part of 
the family income is sometimes expensive. , 

Home Making a Skilled Vocation. Under present 
conditions mother-to-daughter instruction alone cannot 
be depended upon to train our future homemakers. The 
schools must assist by teaching such subjects as child 
care, home nursing, cooking, meal planning, garment 
making, home management and buying. 

The Mother of Home Economics. About twenty-five 
years ago Mrs. Ellen H. Richards, the mother of Home 
Economics, begged the schools to teach “Right Living.” 
All school training, when applied to our daily habits of 


WHY STUDY HOME ECONOMICS? 


3 


living and doing, makes better citizens, better wives and 
better mothers; Home Economics subjects train espe¬ 
cially for Home Making, wifehood and motherhood. 

Not Planning to Marryf Then study Home Eco¬ 
nomics to learn how to take care of your own health; 
how to select your food and clothing; how to save money; 
how to be a more efficient wage earner and useful citizen. 

Where Can We Study Home Economicsf In the last 
twenty-five years all up-to-date schools have given Home 
Economics a definite place in the school program. In 
addition to the regular work in the public schools, col¬ 
leges and universities, afternoon and evening classes are 
being organized for girls and women who are not in 
school. These classes include such subjects as meal plan¬ 
ning and preparation, selection and construction of gar¬ 
ments, home nursing and first aid, child care and training, 
costume design, interior decoration and home manage¬ 
ment. 

Opportunities in Home Economics . We can choose a 
wage-earning occupation which will also prepare us for 
Home Making any time, anywhere. A careful study of 
the vocation of Home Making will not only prepare 
every girl for the responsibilities of a wife and mother 
but in addition, open the way to her for many wage¬ 
earning occupations. 

WHAT VOCATIONS ARE NOW OPEN TO 
HOME ECONOMICS EXPERTS? 

Teaching Home Economics. The girl who majors in 
Home Economics in college is prepared to teach in ele¬ 
mentary schools, junior and senior high schools, special 
vocational and technical schools, normal schools, colleges 
and universities. 

She may teach one or several of the following Home 


4 


FIRST COURSE IN HOME MAKING 



Economics subjects in the afternoon and evening classes, 
which are now being conducted for the benefit of girls 
and women who cannot attend the day public schools: 


Demonstrating the Use of An Electric Sewing Machine. 

textiles, clothing, millinery, meal preparation, home dec¬ 
oration, costume design, child care, home nursing, home 
management, and nutrition. 

Demonstrators Are Needed. The woman trained in 
Home Economics may be a Home Demonstration agent, 





WHY STUDY HOME ECONOMICS? 


5 


a club leader, or a special demonstrator for household 
products and equipment, such as food, soap, washing 
machines, stoves, etc. 

In the Business World. She may be in charge of 
dressmaking or ready-to-wear establishments, millinery 
or lingerie shops. Such positions as style experts, special 
shoppers, buyers of textiles and clothing, advertising 
home products, interior decorators, window decorators, 
- designers of costumes, designers of textiles and ready-to- 
wear garments, are also open to the woman who has had 
training in Home Economics. 

What Elsef Visiting housekeepers, dieticians, man¬ 
agers of lunch rooms, cafeterias, tea rooms, hotels and 
restaurants, are occupations that pay well, and may be 
held by the Home Economics expert. A part of the 
responsibilities of the homemaker, such as assisting with 
special cooking, sewing, housecleaning, gardening, nurs¬ 
ing, child care, and many other ways to make money 
might be added to this list. 


Chapter II 


THREE SQUARE MEALS A DAY 

“We may live without poetry, music and art; 

We may live without conscience, jmd live without heart; 

We may live without friends; we may live without books; 

But civilized man cannot live without cooks.” 

— Meredith. 

Normal health, growth and all the activities of life 
depend upon wholesome recreation, fresh air, .exercise, 
plenty of rest and sleep, proper food, suitable clothing 
and regular habits of thinking and doing. 

Are You a Good Cook? Do you know how to plan, 
prepare and serve well-balanced meals attractively ? Do 
you know how to set the table and serve the food when 
mother has company? Do you know why “civilized man 
cannot live without cooks”? Why do we cook our food? 
Is it necessary to cook all food? Does cooking our food 
make it more attractive? Give other reasons for cooking 
food. What foods may be served without cooking? 

Do You Keep Mother Waiting? Describe an ideal 
home in which there are three meals served each day. 
Are these meals served “on time”? Is the mother en¬ 
tirely responsible for the meals? Do the members of the 
family keep her waiting when dinner is ready to be 
served? How can you help mother with the meals? 
What should be the nature of the conversation at the 
table? Why? Did you ever eat a meal when you were 
in a “bad humor”? Why should the table linen and 
dishes be spotless, the silver bright and shining? Does 
a bunch of flowers or a rose add a pleasing touch to the 
table? 6 


THREE SQUARE MEALS A DAY 


7 


How Shall We Plan Our Meals ? To plan, prepare and 
serve well-balanced m&als attractively requires thought 
and judgment. It also requires judgment to have variety 
in the meals from day to day. Before we can plan the 
right kind of meals to meet the needs of the body we 
must know something about the different kinds of food 
and what foods will supply the various needs of the body. 

To plan our meals intelligently we should study the 
uses of food, as well as the chemical and practical classi¬ 
fication of foods. 

Why Is Food Needed? Do you know why we need 
food? Why is the body sometimes called a human ma¬ 
chine? Compare the human machine with an engine. 

1. We must have the right kind of food for health and 
growth. 

2. We must have foods that will replace different parts 
of the body which are constantly wearing out. 

3. We must have foods that will provide fuel or energy 
for this work and keep the body whrm. 

4. We must have the right kind of food to keep the 
body in good running order. 

WHAT ARE THE USES OF FOOD? 

Foods are sometimes grouped as follows: 

1. Foods that give energy, fuel and activity. 

2. Foods that build muscle, bone'and teeth. 

3. Foods that regulate the body. 

4. Foods that promote growth and general health. 

What Foods Give Energy? This group includes the 

starchy foods; the sugars and sweet foods; fats and fat 
foods. Make a list of all these foods. Find out which 
of these groups is most important and which is the most 
expensive. Which of these groups is most easily digested? 
Which group requires the most cooking? The least 
cooking? 


8 


FIRST COURSE IN HOME MAKING 


The starchy foods include potatoes, macaroni, spa¬ 
ghetti, dried beans and peas, cereals and bread. Name 
others. How many cereals can you name? Is it neces¬ 
sary to cook all cereals? Compare the cost of cooked 
and uncooked cereals. Is rice a vegetable or a cereal? 
What vegetables are especially rich in starch? Is maca¬ 
roni a vegetable or a cereal? When you serve potatoes 
is it necessary to serve macaroni or rice? Is it necessary 
to have potatoes every day? What other foods can be 
used instead of potatoes? Would you serve dried beans 
or peas with potatoes or macaroni? 

Sugars and sweet foods, such as candy, sugars, molasses 
and honey, are closely related to the starchy foods. Do 
you know why? Find out what change takes place when 
the apple ripens. How much money do you spend for 
candy? Why are we often told to eat candy at the close 
of a meal only? Is it necessary to eat sugar on your 
cereal? How much, if any, do you use? How often do 
you buy candy for your little brothers and sisters? 
Sometimes candy eating causes children to be under¬ 
nourished. Do you know why? Is it because they are 
allowed to eat candy between meals and before meals? 
Can you think of any reason why a child sometimes re¬ 
fuses to eat plain, nourishing food? 

This group also includes fat foods such as butter, 
bacon, cream, lard, nuts and olive oil. Name others. Is 
bacon all fat? Why is cream found in this list? How 
many kinds of nuts can you name? Why does eating 
nuts sometimes “spoil your appetite’ 5 ? 

What Foods Build Musclef The most important 
muscle-building food is milk. Others included in this 
group are eggs, all kinds of meat, fish, cheese, dried 
beans, peas and peanuts. Is ice cream a muscle-building 
food? What besides milk and cream is used in ice cream? 



9 


BUREAU OF HOME ECONOMICS UNITED STATES DEPARTMENT OF AGRICULTURE 























10 FIRST COURSE IN HOME MAKING 

Some of the foods mentioned in this group are called 
meat substitutes. Do you know why? How many meat 
substitutes can you name? How many dishes can you 
name that are made with milk? Do you know how 
cheese is made? What is cottage cheese? Why is it 
much better for children to drink milk instead of coffee 
and tea? Is it wise to serve fish and cheese at the same 
meal? Why? Why are bacon and eggs often served for 
breakfast? Why are dried beans-and peas not in the 
same group with green peas and string beans? How 
often should we serve meat each week? Why? 

What Foods Build Bone and Teethf Milk and all 
milk products are included in this group. Why is milk 
so necessary for young children? 

Green vegetables, such as spinach, lettuce, cabbage, 
green peas and string beans are also necessary. Name 
others. Is it necessary to cook all of these vegetables? 
How many of these vegetables are grown in your com¬ 
munity? What green vegetables can you buy at your 
local stores? Do you know how to can green vegetables 
for winter use? 

Discuss the importance of fresh fruits such as oranges, 
grapefruit, apples and lemons in the winter diet. What 
others can you name? What other fresh fruit can you 
buy during the winter months? Do you eat dried fruits? 
Are dried fruits cheaper in winter than fresh fruits? 
Why? Why should we can fresh fruits when in season? 

What Foods Regulatet Foods that regulate the body 
must furnish water, cellulose, mineral salts and vitamins. 
Foods included in this group are water, green vegetables, 
milk and milk products. Do you know why water is so 
necessary? How much water do you drink each day? 
From books, bulletins and magazine articles find out all 
you can about vitamins. What is the meaning of the 


THREE SQUARE MEALS A DAY 


11 


word vitamin? Are vitamins necessary for the growth 
and health of young children? Ask some older person 
to tell you about vitamins. 

DO YOU KNOW THE CHEMICAL COMPOSITION 
OF FOODS? 

Ask some one to give you a simple definition of chem¬ 
istry. In order to make the most intelligent selection of 
food we should study chemistry and physiology. Re¬ 
view the chapters on “Food and Digestion” in your 
physiology. Learn to trace the various kinds of food in 
the process of digestion. 

The household chemist classifies food as follows: 

1. Proteins 4. Minerals 

2. Carbohydrates 5. Water 

3. Fats • 6. Vitamins 

Protein and Minerals Needed for Growth and Repair. 
Proteins and minerals are the substances which we have 
for growth of the body, and for replacing the parts of the 
body as they wear out. We get proteins in such foods 
as lean meats, eggs, milk, cheese, beans, peas, peanuts; 
minerals from spinach, lettuce, cabbage, and other green 
leaf and stalk vegetables, milk, eggs, cheese and cereals. 

Calcium, Phosphorus and Iron. The three principal 
minerals necessary for growth and repair are calcium, 
phosphorus and iron. Small amounts of other minerals 
are necessary but we get them from the same foods from 
which we get calcium, phosphorus and iron. Make a list 
of the other minerals. 

What Foods Contain Calciumf There is a larger 
amount of calcium in our bodies than any other mineral. 
A lack of calcium will cause weak bones and bad teeth. 
It is most necessary that growing children have a suffi- 


12 


FIRST COURSE IN HOME MAKING 


cient amount of calcium in their food. Milk is the best 
food from which a child can get this mineral. Two and 
a half glasses of whole milk will furnish enough calcium 
for a day. Other foods which furnish calcium are cauli¬ 
flower, celery, cheese, carrots, onions and spinach. Add 
others to this list. 

What Foods Are Rich in Iront Some of the foods 
supplying iron are green vegetables, dried fruits, cereals, 
eggs and lean meat. In cooking green vegetables care 
must be taken not to lose the mineral by discarding the 
water in which they are cooked. It is important that the 
body have a supply of iron every day, as it has no reserve 
supply. Eat plenty of spinach, prunes/celery, lean beef, 
egg yolks, raisins, and onions to supply the body with 
iron. 

Where Do We Find Phosphorus f Milk, whole cereals, 
yolks of eggs, and dried legumes are some of the foods 
from which we get phosphorus necessary for the growth 
of our bones. In selecting your meals don’t forget celery, 
lettuce, sweet milk, cauliflower, codfish and asparagus. 
How many foods contain all three of the important 
minerals? Do you enjoy all of these foods? Should you 
“learn” to enjoy foods because they are needed to keep 
you well and strong? -Encourage your little brothers and 
sisters in eating the right kind of food. 

Protein Is Expensive. As protein foods are more ex¬ 
pensive, it is not economy to eat an excess of protein 
foods when cheaper foods serve as well. Milk, fruits 
and vegetables should be served with meats, eggs and 
legumes to keep the body in good condition. 

Foods containing protein are egg white, fish, gelatin, 
lean meat and cottage cheese. Protein and carbohy¬ 
drates are both found in dried beans and peas, oatmeal, 
wheat, oysters, macaroni and peanuts. Protein and 


THREE SQUARE MEALS A DAY 


13 


fats are combined in egg yolk, milk, salmon, fat meat 
and such nuts as almonds and peanuts. 

Carbohydrates and Fats. Carbohydrates include 
sugar and starches. Some of the fat foods are butter, 
cream, and olive oil. Foods containing starch include 
breads,, breakfast foods, potatoes and legumes. Foods 



AWfpkn Supply of Ft and Ft Foods 
For an Average F “ i,v 


Ofte vflfcae jBrenOTiics 
_Sffit«agwofthy. Oiref, 


IXMK 


The total (butter. 2 lbs. : . other fats. I lb. bacon. 1 lb., nuts. 1 lb. ; cream, ipt.) 4 lbs. 

of pure fat. provides about Vs the needed Vue!. This proportion may be 
raised, or lowered by half. The jess milk used , the more butter needed. 


—Courtesy U. S. Dept, of Agriculture, Bureau of Home Economics. 

containing sugar are fresh and dried fruits, milk, sugar, 
syrup and honey. 

Sugars are more rapidly digested than any other foods, 
but sugar should not be eaten in large quantities. Why? 
Too much sugar causes digestive disturbances and takes 
away the appetite for more important foods. Sugars 
can be more easily left out of the diet than any other 
class of foods; because the energy furnished by sugar 
can be supplied by starchy foods. 

Fats furnish the most concentrated form of energy. A 
given amount of fats furnishes two and one-fourth times 







14 


FIRST COURSE IN HOME MAKING 


as much fuel as an equal amount of sugar or starch. 
Fats digest more slowly than do sugars and starches. 
When one eats too much fuel food, or more than the 
activities of the body require, it is stored as fat and 
kept in reserve. When too little fuel is eaten the body 
draws upon this reserve. 

Water Also Important. Water is an important part 
of the diet. It makes up a large part of the body tissue. 
It also acts as a carrier for the food and waste material, 
and helps to maintain an even body temperature. In 
addition to the water taken in our food, a large amount 
should be drunk. Two quarts daily is not too much 
for adults. It may be drunk at meals or between meals. 
Care should be taken that the food is well masticated 
and is not washed down in large pieces with water. 
Remember that you should drink plenty of water to 
flush the system and get rid of injurious waste material. 
How many glasses of water should you drink each day? 

Laxative Foods. The laxative foods which keep the 
body in good running order are fruit's, vegetables and 
whole cereals. Fruits and vegetables contain mild organic 
acid and their salts which stimulate the intestines. Whole 
cereals are valuable in keeping the body in good running 
order. The bulk furnished by the bran, vegetable oils 
and minerals have a laxative effect. Cellulose increases 
the “peristaltic movement” in the intestines. Sometimes 
that increase in the intestinal action causes digestive 
disturbances. Refer to your physiology. Foods con¬ 
taining cellulose are turnips, bran, spinach, apples, dried 
beans and peas, lettuce, celery, squash, cabbage, cucum¬ 
bers and tomatoes. 

What Are Vitamins? Vitamins are substances in food 
which are needed for life and health. Foods containing 
vitamins are called “protective foods.” Without these 


THREE SQUARE MEALS A DAY 


15 


particular foods the body ceases to function properly. 
Food experts are continually discovering new facts con¬ 
cerning vitamins. Read new books on this important 
subject. 

For vitamin A, choose plenty of spinach, milk, butter, 
eggs, sweet potatoes, leafy green vegetables, cabbage, 
yellow corn, and carrots. Find out what happens to a 
child who refuses to eat such food. 

For vitamin B, eat plenty of vegetables and cereals 
such as spinach, turnips, carrots, beets, tomatoes, pota¬ 
toes, onions and whole cereals! Ask your family doctor 
to tell you what happens when you neglect these “vita¬ 
min B foods.” 

For vitamin C, eat uncooked foods, raw cabbage, 
tomatoes, fresh fruits, oranges, lemons, and green vege¬ 
tables of all kinds. Skin diseases are supposed to be 
caused by an insufficient amount of vitamin C. 

Other vitamins may be discovered by scientists. Keep 
yourself informed concerning new discoveries, but in the 
meantime drink plenty of milk, eat fresh, uncooked fruits 
and vegetables, leafy greens, eggs, butter fat and whole 
cereals. 

A PRACTICAL CLASSIFICATION 

Government bulletins classify foods as follows: 

1. Fruits and vegetables. 

2. Meat, milk, eggs, cheese, fish, etc. 

3. Cereals. 

4. Sugars and sugar foods. 

5. Fats and fat foods. 

Choose food each day from each of these groups. List 
all foods under each group. What foods are not listed 
in this classification? In what groups do we get iron, 
calcium and phosphorus? What groups furnish vitamins? 


16 


FIRST COURSE IN HOME MAKING 



A Week’s Supply of Vegetables and Fruits 
For an Average Emily »j£B£sJ 


> The Total (5Z lbs. fresh and canned, and 3 lbs. dried or 70 lbs. fresh 

weight), provides ^5 the needed fuel. This proportion of vegetables arid 
fruits may be raised or lowered by half. Always use same leaf vegetables, 


Classify these groups as to chemical composition; as» to 
use. Which group requires the most cooking? Which 
may be eaten without cooking? Which is the least im¬ 
portant? Find out all you can about the proper method 
of cooking and serving these foods. Plan a menu'for 
one meal, for a day, for a week, selecting food from each 


—Courtesy U. S. Dept, of Agriculture, Bureau of Home Economics. 

group for each meal. These food groups will supply all 
necessary food to make the diet wholesome, attractive 
and satisfying. 

Group One —Vegetables and Fruits. Fruits and vege¬ 
tables may be eaten for any meal in the day and can be 
depended upon to give flavor, bulk, the necessary mineral 
substances and vitamins. Do you know why it is neces¬ 
sary to have mineral in your food? Spinach is con¬ 
sidered one of the most important vegetables because it 
is rich in vitamins and iron. This group includes let¬ 
tuce, spinach, dandelion greens, tomatoes, onions, car- 





















THREE SQUARE MEALS A DAY 


17 


rots, cabbage, green tops of turnips, beets, radishes, 
lemons, oranges, apples, peaches, pears, apricots, plums, 
pineapple, grapes, grapefruit and all kinds of berries. 

Group Two— Meat, Milk, Eggs, Fish, etc. Represen¬ 
tatives from this group that furnish protein or body¬ 
building food are lean and medium fat meats, poultry, 
game, fish and sea foods, eggs, milk, cheese, peanuts and 
soy beans. Though the foods in these groups differ in 
flavor and source they all serve to build new tissue for 
the body. Some of the foods in this group have special 
uses; for example, milk and cheese are very rich in lime; 
meat and eggs in iron. Milk and egg yolks are rich in 
vitamin A. No food, however, takes the place of milk 
in the diet of growing children. 

Group Three — Cereal Grains. The cereal grain foods 
are flour, meal, breakfast foods, bread, rolls, crackers and 
all other foods that are made wholly or chiefly from the 
cereal grain such as wheat, corn, rye-, rice, barley and 
oats. These foods supply protein, starch and mineral, 
particularly if they are made from the whole grain. 
Vitamin B is found in these cereals but so near the germ 
that it is likely to be lost if the germ is removed. The 
“germ” in cereals is the part from which the new plant 
will grow. The mineral substances are found chiefly in 
the germ and in the outer coatings of the grain. Where 
white bread is served, care should be taken to introduce 
whole grain cereals, or unusually large portions of vege¬ 
tables and fruits in the diet. 

Group Four — Sugar and Sugar Foods. This group 
consists of sugars, molasses, honey, syrup, sweet choco¬ 
lates, rich preserves, jellies, jams, and marmalades. 
While these foods give fuel and flavor they cannot be 
depended upon to add protein, vitamins and mineral 
substances. If these foods are served in proper propor- 


18 


FIRST COURSE IN HOME MAKING 


tions so as not to destroy the appetite for other foods 
they may play an important part in the diet, since ordi¬ 
narily they furnish an economical body fuel and food 
flavor. 

Group Five— Fats and Fat Foods. Fats and fat foods 
include butter, oil, lard, suet and other table and cooking 
fats, cream, bacon, salt pork, pork sausage, chocolate 
and oily nuts. Most of these foods are prepared while 
separating, fat from natural food, such as meat, milk, 
olives, corn and cotton seed. The advantage of using 
them in this separated form is that the richness and 
flavor they give to the diet is more easily distributed 
through other foods. Some of the fat foods, especially 
cream and butter, furnish vitamin A, and for this reason 
have great advantage over the other foods in this group, 
particularly when milk, eggs and green leaf vegetables 
cannot be obtained in sufficient amounts. 

CHOOSING OUR FOOD 

What Shall We Eatf We must remember that we 
need fuel foods to supply energy for the activities of 
life; we need building foods for growth and repair of 
body tissues, and we need mineral salts, vitamins, and 
bulk to regulate our bodies and to keep us in good health. 
Select food from each of the five groups. 

Iiow Much Shall We Eatf It is very much easier to 
state the kinds of food needed by an individual or family 
than to state the amount of food needed. In deciding 
upon the amount of food to be served at each meal, the 
food requirements of each member of the family should 
be kept in mind. For instance, if there are children or 
old people in the family, especial attention must be given 
to their food requirements. The occupation of the mem- 


THREE SQUARE MEALS A DAY 19 

bers of the family affect the amount of food which should 
be served. 

How Do We Measure Our Foodt Food is measured 
in two ways. First, in such familiar terms as pounds, 
bushels and dozens; second, in terms of units of heat 
such as a calorie, and hundred calorie portions. The 
unit of weight is a pound. The unit of food value is a 
calorie. For example, one medium-sized potato, one 
large apple, and two-thirds of a cup of milk represent 
“100-calorie portions.” 

Fat Most Concentrated. One ounce ,of dry protein, 
starch or sugar gives the body 116 calories, and an ounce 
of fat produces 264 calories. Which type of food is more 
concentrated? Fats have two and one-fourth times the 
value of starch, sugar or protein per ounce or pound. 
How much fat do we need each day? How much protein, 
starch and sugar? These are hard questions to answer 
as individuals differ in age, size and occupation. The 
amount of food needed also varies in the different 
climates and from one season to another. 

Regular Food Habits. Every family should have a 
definite time for each meal, as regular food habits pro¬ 
mote good digestion. Do you know why? It is because 
the digestive system needs rest as well as other parts of 
the body. Simplicity should always be the keynote in 
planning meals. The total amount of calories for the 
day allows approximately: 

1. One-fourth for breakfast. 

2. One-fourth for luncheon or supper. 

3. One-half for dinner. 

A Practical Food Budget. The following is a prac¬ 
tical food and health “budget” for every family. 


20 


FIRST COURSE IN HOME MAKING 


1. Spend as much money, or more, for milk than for 
meat. 

2. As much or more should be spent for vegetables and 
fruit combined as is spent for meat. 

Use an abundance of fresh fruit, green and watery 
vegetables, whole wheat grain and milk. Drink plenty 
of water. Use meat and sugar sparingly. Eat until you 
are satisfied, unless you are underweight, overweight, or 
have been advised by your family physician to use a 
special diet. 

Daily Menu. The normal individual under average 
conditions should select foods as follows: 

1. A generous supply of fruit and vegetables. 

2. A pint or more of milk for each adult; a quart for 
each child under 14 years of age. 

3. From one-fourth to one-half pound of meat, or 
other protein food. 

4. Starch, sugar and fat to supply the required calories 
and to make the meal palatable. 

The American home, as a rule, makes the mistake of 
using too much starch, sugar and meat, and not sufficient 
fruit, vegetables and milk. 

Consult the Doctor Occasionally. Consult your family 
physician at least once each year. Why? The con¬ 
dition of your general health determines to a large extent 
the kind and amount of food needed. Knowledge of your 
physical condition is worth money to you. Why? Are 
you underweight or overweight? Should you follow a 
special diet for any reason? 

HOW MUCH DO YOU WEIGH? 

Do you know how much you should weigh? Are you 
gaining each month? Are you underweight? If you. 


THREE SQUARE MEALS A DAY 


21 


WEIGHT- 

-HEIGHT—AGE TABLES FOR GIRLS 

FROM BIRTH TO SCHOOL AGE 

Height 

(inches) 

1 

mo. 

3 

mos. 

6 

mos. 

9 

mos. 

12 

mos. 

18 

mos. 

24 

mos. 

30 

mos. 

36 

mos. 

48 

mos. 

60 

mos. 

72 

mos. 

20 

8 












21 

9 

10 








' 



22 

10 

li 











23 

11 

12 

13 










24 

12 

13 

14 

14 









25 

13 

14 

15 

15 









26 


15 

16 

17 

17 








27 


16 

17 

18 

18 








28 



19 

19 

19 

19 







29 



19 

20 

20 

20 






- 

30 



21 

21 

21 

21 

21 






31 




22 

22 

23 

23 

23 





32 





23 

24 

24 

24 

25 




33 






25 

25 

25 

26 




34 






.26 

26 

26 

27 




35 






29 

29 

29 

29 

29 



36 







30 

30 

30 

30 

31 


37 







31 

31 

31 

31 

32 


38 








33 

33 

33 

33 


39 








34 

34 

34 

34 

34 

40 









35 

36 

36 

36 

41 










37 

37 

37 

42 










39 

39 

39 

43 










40 

41 

41 

44 

• 










.42 

42 

45 












45 

46 












47 

47 












50 

48 












52 

PREPARED BY ROBERT M. WOODBURY, PH.D. 

Children’s Bureau, U. S. Department of Labor. 

Weight is stated to the nearest pound; height to the nearest inch; 
month. 

Weights of children under 35 inches were taken without clothing; thos 
35 inches with clothing (shoes, coat and sweater removed). 

Published by 

American CHILD HEALTH Association 
370 Seventh Avenue, New York City 

August, 1923 

©A. C. H. A.- 

age to the nearest 

; of children above 

-1st Edition—IO-23-10M 

































22 


FIRST COURSE IN HOME MAKING 


WEIGHT—HEIGHT—AGE TABLES FOR BOYS 

FROM BIRTH TO SCHOOL AGE 

Height 

(inches) 

1 

mo. 

3 

mos. 

6 

mos. 

9 

mos. 

12 

mos. 

18 

mos. 

24 

mos. 

30 

mos. 

36 

mos. 

48 

mos. 

60 

mos. 

72 

mos. 

20 

21 

22 

23 

24 

8 

9 

10 

11 

12 

10 

n 

12 

13 

13 

14 








25 

26 

27 

28 

29 

13 

14 

15 

16 

15 

17 

18 

19 

20 

16 

17 

18 

19 

21 

18 

19 

20 

21 

20 

21 




30 

31 

32 

33 

34 



22 

22 

23 

24 

22 

23 

24 

26 

22 

23 

24 

26 

27 

22 

23 

25 

26 

27 

24 

25 

26 

27 

26 

27 




35 

36 

37 

38 

39 






29 

29 

30 

32 

29 

31 

32 

33 

35 

29 

31 

32 

33 

35 

29 

31 

32 

33 

35 

32 

34 

35 


40 

41 

42 

43 

44 

. 








36 

36 

38 

39 

41 

36 

38 

39 

41 

43- 

36 

38 

39 

41 

43 

45 

46 

47 

48 

49 






l 


| 

! 


45 

45 

48 

50 

52 

55 

PREPARED BY ROBERT M. WOODBURY, PH.D. 

Children's Bureau, U. S. Department of Labor. 

Weighing children is a means of ascertaining their rate of growth. All children should 
make a regular annual gain. These tables should be used as a means of Interesting 
parents in their children’s growth. 

Lay infant on table on which has been placed an accurate measure. Stand child with 
heels and shoulders against a wall upon which has been marked or pasted an 
accurate measure. 

Encourage the annual physical examination of every child by a physician 













































THREE SQUARE MEALS A DAY 


23 


WEIGHT—HEIGHT—AGE TABLE FOR GIRLS 


Height 

5 

0 

7 

8 

9 

10 

11 

12 

13 

14 

15 

16 

17 

18 

Inches 

Yrs. 

Yrs. 

l’rs. 

Yrs. 

Yrs. 

Yrs. 

Yrs. 

Yrs. 

Yrs. 

Yrs. 

Yrs. 

Yrs. 

Yrs. 

Yrs. 

38 

33 

33 













39 

34 

34 













40 

36 

36 

36 












41 

37 

37 

37 









s. 



42 

39 

39 

39 












43 

41 

41 

41 

41 







/I 

t \ 



44 

42 

42. 

42 

42 








L 

s 


45 

45 

45 

45 

45 

45 





\ 



u 


46 

47 

47 

47 

48 

48 







Sr 



47 

49 

50 

50 

50 

50 

50 






w 



48 


52 

52 

52 

52 

53 

53 








49 


54 

54 

55 

55 

56 

56 








50 


56 

56 

57 

58 

59 

61 

62 







51 



59 

GO 

61 

61 

63 

65 







52 



63 

64 

64 

64 

65 

67 







53 



66 

67 

67 

68 

68 

69 

71 






54 




69 

70 

70 

71 

71 

73 






55 




72 

74 

74 

74 

75 

77 

78 





56 





76 

78 

78 

79 

81 

83 





57 





80 

82 

82 

82 

84 

88 

92 




58 






84 

86 

86 

88 

93 

96 

101 



59 






87 

90 

90 

92 

96 

100 

103 

104 


60 






91 

95 

95 

97 

101 

105 

108 

109 

Ill 

61 







99 

1U0 

101 

lu5 

108 

112 

113 

116 

62 







104 

105 

106 

109 

113 

115 

117 

118 

63 








110 

110 

112 

116 

117 

119 

120 

64 








114 

115 

117 

119 

120 

122 

123 

65 








118 

120 

121 

122 

123 

125 

126 

66 









124 

124 

125 

128 

129 

130 

67 









128 

130 

131 

133 

133 

135 

68 









131 

133 

135 

136 

138 

138 

69 










135 

137 

138 

140 

142 

70 










136 

138 

140 

142 

144 

71 










138 

140 

142 

144 

145 


PREPARED BY BIRD T. BALDWIN, PH.D., AND THOMAS' D. WOOD, M.D. 


When taking measurements, remove the child’s outdoor cloth¬ 
ing, shoes and coat. Take heights with a square, consisting of 
two flat pieces of wood joined at right angles (a chalk box will 
serve). The child is placed in a good erect position, with heels 
and shoulders against the wall or wide board, upon which has 
been marked or pasted an accurate measure. Age is taken to 
the nearest birthday. 


© 1923 BY A. C. H A. 
































































24 


FIRST COURSE IN HOME MAKING 


WEIGHT—HEIGHT—AGE TABLE FOR BOYS 


Heigh! 

5 

6 

7 

8 

9 

10 

11 

12 

13 

11 

15 

11 

17 

IS 

19 

Inched 

Yrs. 

Yrs. 

Yrs. 

Yrs. 

Yrs. 

Yrs. 

Yrs. 

Yrs. 

Yrs. 

Yrs. 

Yrs. 

Yrs. 

lrs. 

Yrs. 

Yrs. 

38 

34 

34 














39 

35 

35 














40 

36 

36 














41 

38 

38 

38 













42 

39 

39 

39 

39 












43 

41 

41 

41 

41 












44 

44 

44 

44 

44 






— 






45 

46 

46 

46 

46 

46 











46 

47 

48 

48 

48 

48 











47 

49 

50 

50 

50 

50 

50 










48 


52 

53 

53 

53 

53 










49 


55 

55 

55 

55 

55 

55 









50 


57 

58 

58 

53 

58 

58 

58 








51 



61 

61 

61 

61 

61 

61 








52 



63 

61 

Cl 

64 

61 

61 

64 







53 



66 

67 

67 

67 

67 

68 

63 







54 




70 

70 

70 

70 

71 

71 

72 






55 




72 

72 

73 

73 

74 

74 

74 

80 





56 




75 

76 

77 

77 

77 

78 

78 





57 





79 

80 

81 

81 

82 

83 

83 





58 





S3 

84 

81 

85 

85 

86 

87 





59 




K 


87 

88 

89 

89 

90 

90 

99 




CO 






91 

92 

92 

93 

94 

95 

90 

106 



61 







95 

96 

97 

99 

100 

103 



62 







100 

101 

102 

103 

104 

107 

111 

116 


63 







105 

106 

107 

108 

110 

113 

118 

12.3 

127 

64 








109 

111 

113 

115 

117 

121 

126 

130 

65 








114 

117 

118 

120 

122 

127 

131 

134 

66 









119 

122 

125 

128 

132 

136 

139 

67 









124 

128 

130 

134 

136 

139 

142 

68 










134 

134 

137 

141 

143 

147 

69 










137 

139 

143 

146 

149 

152 

70 










143 

144 

145 

148 

151 

155 

71 










148 

150 

151 

152 

154 

159 

72 











153 

155 

156 

158 

163 

73 











157 

ICO 

162 

164 

167 

74 











160 


168 

170 

171 


PREPARED BY BIRD T. BALDWIN, PH.D., AND THOMAS D. WOOD, M.D. 

These new Weight-Height-Age Tables, which are similar to 
the Wood Tables (formerly issued by the Child Health Organiza¬ 
tion of America),, are the most accurate available. * 

These tables should be used as a means of interesting the 
child in his growth, and as a factor in determining the child’s 
health and nutrition.** 

* Representing a large group of presumably healthy children most of 
whom are native born. Tables for technical workers with detailed infor¬ 
mation can be secured from the American CHILD HEALTH Association. 

** Encourage the annual physical examination of every child by a 
physician. 

















































THREE SQUARE MEALS A DAY 


25 


or any of your brothers or sisters are underweight, con¬ 
sult a doctor to find out what foods should be eaten. 

Consult the tables on following pages to determine if 
you are gaining in height and weight in proportion to 
your age. 



nr*** BUTTER 


CEREAL MUSH 


BAKED APPLE 


-Courtesy U. S. Dept, of Agriculture, Bureau of Home Economics. 


WHAT SHALL WE HAVE FOR BREAKFAST? 

Start the day right by eating a wholesome and satis¬ 
fying breakfast. How can we help mother with break¬ 
fast? Should the entire family eat breakfast at the same 
time? When should exceptions be made? Why should 
we eat a wholesome and satisfying breakfast before going 
to school? Why should growing boys and girls give spe¬ 
cial attention to their food? Name the building foods 
that are commonly served for breakfast. What foods 
















26 


FIRST COURSE IN HOME MAKING 


shall we eat for breakfast that will bring us up to the 
standard health and weight tests? 

Select Your Food Intelligently. See that all groups 
of food are included in your menus each day. Each 
member of the family should know his or her own indi¬ 
vidual food requirements. Are you too fat? Too thin? 
Undernourished? Consult the Weight-Height-Age tables. 

What Is Your Occupationf The type of breakfast 
varies with the occupations of the members of the family. 
When dinner is served in the evening a rather substantial 
breakfast may be served; with dinner at noon a lighter 
breakfast is better. Members of the family who take a 
great deal of exercise or do heavy manual labor require 
more fuel food. Do you know why? Name fuel foods 
that are commonly served for breakfast. 

Types of Breakfasts. List all foods that may be 
served for breakfast. Examine menu cards at hotels, 
restaurants and cafeterias. Select menus for yourself 
and others from these lists. Compare the prices with the 
amount of money commonly spent for a home breakfast. 
How much would it cost you to board at the cafeteria? 
At the hotel? What makes the difference? What time 
of day should these type breakfasts be served? What 
should be added to the light breakfast for a growing boy 
or girl? 

1. A very light breakfast with only fruit, bread stuff, 
and a beverage; such as grapefruit, toast, coffee. 

2. A light breakfast including fruit, cereal, bread stuff 
and beverage; for example, stewed prunes, cream of 
wheat, graham muffins, coffee, milk or cocoa. 

3. A heavy breakfast in which a protein dish is added 
to fruit, cereal, bread stuff and beverage; for exam- 


THREE SQUARE MEALS A DAY 


27 


pie, canned peaches, oatmeal, poached eggs, hot 
biscuit, milk and coffee. 

4. A very heavy breakfast with fruit, cereal, protein 
dish, vegetable, bread stuff and beverage, such as 
fresh strawberries, puffed wheat, crisp bacon and 
scrambled eggs, small baked potatoes, toast, coffee 
or milk. 

Plan Type Breakfasts. Plan breakfasts of each type 
given above for yourself or your friends. Consider age, 
occupation, season of the year, time of day to be served 
and special food requirements, in making these menus. 
Keep in mind also the amount of help in the kitchen, 
amount of money that should be spent and the special 
likes and dislikes of each individual. 

Plan dinner and supper or luncheon suitable for each 
type breakfast. Don’t forget the five food groups. , Vary 
the breakfast menu. There are so many kinds of fruit 
and such a variety of cooked and “prepared cereals” that 
it is not necessary to serve the same breakfast even two 
days of the same week. Remember that variety is said 
‘to be “the spice of life.” . 

For Variety. Cooked and prepared cereals with 
raisins, dates or figs make a delightful breakfast dish. 
Such protein food as bacon, sausages, ham, fish and 
creamed meat of any kind may be added when more 
substantial meals are needed. Potatoes are often served. 

Vary the “potato dish” by serving creamed, hashed 
brown and baked potatoes. How long does it take to 
bake a small potato? 

A good breakfast plan , then, is to have fruit in some 
form, cereal with milk or part cream, some muscle-build¬ 
ing dish, such as eggs, or small amount of meat or meat 
substitute, some form of bread, and a hot drink. Select 
food from this plan for a grown man or woman, for a 


28 


FIRST COURSE IN HOME MAKING 


schoolboy or girl, for small child. What beverage should 
be given to the boy or girl? To the small child? 

Why is it a good plan to start the breakfast with fruit? 
Why have a hot drink for breakfast? Is it a good plan 
to do without breakfast entirely? Why should the breaks 



iy-ofMilk Meat and Similar Foods 

A I ' fVpercd by ■ 

FOR AN AVERAGE FAMILY Sjwaaiiitt m Kod RppsrAtrai mil U 


The toted (meat etc. 14 }bs.;milk Hkjts.') provides about 54 the needed fuel, 
for adults, this proportion may he raised or lowered by half but foT a 
family witii 3 children the milk shown is a mratmom allowance. 




—Courtesy U. S. Dept, of Agriculture, Bureau of Home Economics. 


fast table be attractive? Can you name several ways of 
adding to its attractiveness? 

Drink Your Share of Milk. Milk is perhaps the most 
important of all foods. It is necessary that wa, all use 
milk. If any member of the family does not drink milk, 
it should be used in cooking in the preparation of other 
dishes. Make a list of the foods served in the home 
during the past week. Classify this list into the five 
food groups. How much milk is allowed for each mem¬ 
ber of your family? If any member of your family does- 

















THREE SQUARE MEALS A DAY 29 

not get sufficient food at regular meals how can you 
supply this additional nourishment? Since it is abso¬ 
lutely necessary that growing children drink milk we 
should learn to cook many dishes that can be prepared 
with milk. No growing child should be allowed to drink 
coffee and tea in the place of milk. Milk is not only a 
beverage, it is the most important food for children. 
Since milk is 87 per cent water it is not a perfect food 
for grown people. Can you answer these questions? 

What is the price of milk in your community? 

Do you know what we mean by certified milk? 

Can you give specific directions for the proper care of 
milk in the farm home? 

Why should children drink milk? How much should 
they drink? 

Why is milk pasteurized? Learn to pasteurize milk. 

What do we mean by clean milk? Why does milk 
“sour”? 

Is milk an expensive food? Is it ever too expensive? 

Why should children drink milk instead of tea and 
coffee? 

Make Cocoa.- Find a recipe for making cocoa, or read 
the directions on the cocoa container. Remember that 
cocoa contains starch and is insoluble in cold milk and 
water. Separate the starch particles by mixing the cocoa 
and sugar before adding water. Boil until the starch is 
thoroughly cooked; add milk and keep hot in double 
boiler until ready to serve. Beat before serving to keep 
particles in suspension. What causes the “scum” to form 
on the cocoa? Is there any protein in cocoa? Does heat 
toughen albumen? Is albumen a fat, protein or carbo¬ 
hydrate? Why do you add the scalded milk to the boiled 
cocoa mixture? Why not boil the milk and cocoa 
together? Be sure to boil the cocoa or chocolate with 


30 


FIRST COURSE IN HOME MAKING 


water and sugar for at least five minutes before adding 
milk. Why? Cocoa may be made more attractive by 
adding whipped cream or marshmallows. 

Serve iced cocoa when the weather is hot. Do you 
know how to serve iced cocoa and chocolate? What is 
the difference between cocoa and chocolate? How are 
cocoa and chocolate manufactured? 

Make Coffee for Breakfast. Learn to make coffee for 
the older members of the family. Follow directions on 
coffee container. Use only freshly boiled water. Boiled 
water tastes “flat.” Do you know why? It is because 
boiling releases gas from the water. Keep coffee in air¬ 
tight containers as it contains volatile substances which 
evaporate easily. These “volatile substances” give flavor 
to coffee. It takes about ten minutes to make coffee in 
a percolator. The length of time depends upon the 
strength desired. Pour coffee as soon as it is made. 
When making large quantities of coffee tie the ground 
coffee in a cheesecloth bag. Pour boiling water over the 
bag until the coffee is the required strength. Remove 
bag and serve. 

Serve Tea for Supper or Luncheon. L’se. only freshly 
boiled water. Why? Do not boil tea as the tannin is 
released by boiling. Tannic acid which forms when tea 
is boiled or left standing too long is very bitter and 
injurious. “Steep” tea and pour it off the leaves or 
remove tea ball. Do not use a metal teapot. 

Boiling water should not be allowed to stand on the 
tea leaves more than three minutes. One minute is 
usually long enough. Serve iced tea in summer. 

Vary Your Drinks. Don’t serve the same beverage 
every day. Fruit juice and iced tea make refreshing 
summer drinks. Learn how to make postum and other 
cereal drinks. Hot milk seasoned with salt makes a 


THREE SQUARE MEALS A DAY 


31 


good drink. Fresh, pure water is the most important 
beverage. 

Fruit Is Important. Remember that to be healthy 
and strong we must eat fruit and vegetables at least once 
each day. We may serve fruit for breakfast if we wish, 
or we may serve it for dinner and supper. If we decide 
to serve fruit for breakfast what are some of the things 
we should learn about fruit? 

1. Why is fruit important in the diet? 

2. What fruits are available in the community and 
what are in season? 

3. What fruits are desirable for breakfast? 

4. Compare fresh fruits with dried fruits as to cost 
and flavor. 

5. Learn how to prepare and serve fruits for breakfast. 

6. Prepare fresh fruits, oranges, grapefruit, and baked 
apple; dried fruits, such as apples, peaches, prunes 
and apricots. 

7. What fruits should be canned for winter use? 

Prepare Grapefruit. Cut the grapefruit across the 
sections in half. Loosen the pulp around the inside by 
cutting between the pulp and the skin, then loosen each 
section by cutting between the pulp and the membrane. 
Loosen the membrane underneath at the center of the 
fruit with a grapefruit knife or a pair of scissors, and 
lift it out entirely, leaving the fruit in the shell. 

All kinds of fresh fruits may be served for breakfast. 
Acid fruits are usually more desirable. Soak dried fruits 
overnight; cook slowly until tender; use very little sugar. 

Cereals for Breakfast. Breakfast cereals are divided 
into three classes—cooked, uncooked and partly cooked; 
Name the uncooked cereals. Name the cooked cereals. 
Name the partly cooked cereals. A good variation for 



AWeek's Supply of Cereal Foods 

u$hsb him 1" V <4 RrepajreK 

-^SST. FOR AN /WERAGE FAMILY I 


The total (bread ,10 lbs. and dry cereals. 5 lbs) provides about 200 himdred- 


eaiorieportions or 1 4 the needed fuel. This proportion may be raised or 
lowered by half. Use whole grain products if vegetables and fruits are scarce. 


32 FIRST COURSE IN HOME MAKING 

the cooked breakfast food is to add seeded raisins, or 
dates and figs cut in small pieces. Add the fruit about 
fifteen minutes before serving. Raisins, dates and figs 
may also be added to prepared breakfast food such as 
corn flakes. List all prepared cereals available in your 


—Courtesy U. S. Dept, of Agriculture, Bureau of Home Economics. 

community. Compare the cost of oatmeal and puffed 
wheat. Which has more food value? Why? How is 
puffed wheat made? 

How to Cook Cereals. Cereals are more palatable and 
digestible if cooked for a short time at boiling point and 
for a long time at low temperature. Cellulose is softened 
by long, slow cooking. Compare “partially” cooked oat¬ 
meal with other brands as to flavor and cost. Compare 
oatmeal or other cereals that have been cooked only 
twenty minutes with the same cereals that have been 
cooked for three hours. Find out how “cereal coffee” is 














THREE SQUARE MEALS A DAY 


33 


made. A wholesome breakfast dish. A cooked cereal 
such as oatmeal with cream makes a good breakfast dish. 
What else should be added? 

Learn how to prepare breakfast cereals and serve them 
in an attractive manner. Read everything you can find 
in the library about cereals. Discuss the value of cereals 
as food; methods of cooking cereals; proportion of water 
to use with cereals; coarse and fine cereals. If cereals 
and milk are not used in your family, prepare substitutes 
that will supply this much needed food product in your 
menus. Learn to prepare and serve oatmeal, cream of 
wheat, hominy grits, corn meal mush and whole wheat 
cereals. Cook cereals for a shout time at boiling point; 
the intense heat and moisture will rupture the little starch 
granules; then cook for a long time at low temperature. 
The cellulose or bulky part of cereals is softened by long, 
slow cooking and the cereal made more palatable and 
digestible. 

Hot Breads, Too. Many people like hot breads for 
breakfast. What can we learn about the making of quick 
breads? What is a quick bread? What makes the 
biscuits and muffins light? Why is it so necessary to 
measure accurately? What cautions should be observed? 
Learn to make baking powder biscuits, plain corn bread, 
griddle cakes and muffins. 

What are the advanages and disadvantages of serving 
hot breads for breakfast? Quick breads are made with 
baking powder and sometimes with soda and sour milk. 
Make a study of baking powder and soda. Get a good 
cook book and find a recipe for each kind of quick bread 
mentioned above. Follow the directions carefully. Re¬ 
member that experience is always a good teacher and this 
seems to be especially true in “biscuit making.” Find 


34 


FIRST COURSE IN HOME MAKING 


out how much liquid should be used for each cup of flour; 
how much baking powder for each cup of flour. Sift the 
dry ingredients, add the moisture last. The moisture 
causes the baking powder to develop carbon dioxide gas 
and the heat increases the action of this gas. The expan¬ 
sion of this gas causes the mixture to expand and become 
“light.” Find out all you can about “leavening agents.” 
Keep biscuits in ice box, if possible, until ready to bake. 
Do you know why? 

Bacon and Eggs for Breakfast. When a more sub¬ 
stantial breakfast is needed, add bacon and eggs to fruit, 
cereal, bread stuff and beverage. Vary the method of 
cooking bacon and eggs. Learn to broil bacon. Any 
good cook book will give you directions for broiling 
bacon and preparing eggs in various ways. For example, 
eggs may be fried, poached, and scrambled, or they may 
be cooked hard or soft in the shell. Try making an 
omelet for Sunday morning breakfast. What other 
methods of preparing eggs can you name? 

Learn More About Eggs. Ask someone to tell you 
why a little chick can live in the eggshell. Do you know 
how to “candle eggs”? What other ways can eggs be 
tested for freshness? Eggs that are to be cooked in the 
shell should always be tested before cooking. Eggs con¬ 
tain albumen and should be cooked at temperature below 
boiling. Why? What effect does intense heat have on 
albumen? If you boil eggs boil them about twenty 
minutes, as this extra amount of heat seems to soften 
the toughness which appears when eggs are boiled only 
a few minutes. Learn to cook “boiled” eggs without 
boiling. What besides protein is found in eggs? Any 
carbohydrate? 

Serve Breakfast at Home. Can you now plan and 
serve a well balanced meal? Plan a menu for break- 


THREE SQUARE MEALS A DAY 35 

fast, prepare and serve it to a group from the class or 
invited guests. Make a study of the serving of food. 
Why is it so important that the family meal be carefully 
planned? Write down rules to be observed at the family 
table. Prepare and serve breakfast at home. How long 
does it take you to prepare this meal, wash the dishes 
and take care of the dining room and pantry? 

Keep an accurate account of the length of time re¬ 
quired for each of these duties. Prepare single dishes for 
breakfast at home. Help to make the meal pleasant. 
Take time to eat an adequate breakfast each day even 
though it means getting up earlier in the morning. Clean 
the pantry, ice box and all storage places at home and 
put things in order; wash dishes often, always taking 
care to save time and work neatly. 

LUNCHEON OR SUPPER 

Which Shall It Be? When the heavy meal is served 
at noon we call it dinner. Our dinner is the heaviest 
meal of the day. Dinner may be served either at noon 
or in the evening. If dinner is served in the evening the 
noon meal is called luncheon; if dinner is served at noon 
the evening meal is called supper. 

Do you have your dinner at noon or in the evening? 
Do you know why some people have dinner at noon, 
while others prefer the evening? Why should a farmer 
prefer his dinner at noon? Why do teachers and bankers 
prefer to have dinner in the evening? 

Use Left Overs for Luncheon. There are many ways 
to use up left overs, and luncheon is usually a meal made 
up largely of left overs. Luncheon is generally served 
at noon. When luncheon or supper is served as one of 
the three regular meals a very simple meal may be pre^ 
pared. The amount of food needed depends to a large 


36 


FIRST COURSE IN HOME MAKING 


extent upon our occupations. A man who works on a 
farm requires heavier meals than a man who sits all 
day at a bookkeeper’s desk. If the bookkeeper eats a 
heavy meal at noon he is likely to feel sleepy and drowsy 
all the afternoon, while the farmer who is engaged in 



RICE WITH • EGG AND TOAST 
JELLY < 


BREAD 


GREENS 


BUTTER 


«■! 


The Chief Meal, Should Come ArMipixgwij 




Courtesy U. S. Dept, of Agriculture, Bureau of Home Economics. 


heavy, physical labor in the fresh air would feel very 
hungry before the evening meal if his wife prepared a 
light “left over” lunch for his noonday meal. 

Remember that variety in food is important. The 
suitability of the food must also be taken into account. 
People who work out of doors, and those who do heavy 
physical labor need more hearty food than people who 
work in a bank or those who work in offices. Children, 
and those who do “brain work,” need more easily digested 
food. 













THREE SQUARE MEALS A DAY 37 

Plan a luncheon menu which will use up some left over 
vegetables and meat. In planning this menu keep in 
mind the needs of the body and the necessity of a well 
balanced meal. Did you plan this menu for yourself, 
your father or your sister? Are members of your family 
all engaged in the same occupation? Remember that 
the amount of food eaten is just as important as the kind 
of food. The amount of food also varies with the occu¬ 
pation, age, sex, climate, etc. 

Supper Is Still a Good Term. Supper is still a good 
old word, but its meaning depends somewhat upon the 
habits and customs of the people in different communi¬ 
ties. Supper is used by some people to mean the informal 
family dinner in the evening. The evening meal on Sun¬ 
day is nearly always called supper because Sunday 
dinner is usually served at noon or sometimes between 
twelve and two o’clock in the afternoon. 

The Home Supper. Supper is served in the evening 
when we are at home from school and can help mother. 
What can we have for supper? There are often foods 
left over from dinner. How can we use these in making 
attractive dishes for supper or luncheon that will be 
appetizing and good? 

Cream Soups Are Nourishing. Make cream soups 
from left over peas or beans, cold Irish potatoes, left 
over greens such as mustard greens and cabbage. What 
other cream soups can you make? 

The importance of cream soups can easily be under¬ 
stood when we remember that milk is the chief food. 
Many who do not care to drink milk directly are easily 
persuaded to eat cream soups. Gream soups should 
always be served hot and attractively. 

Relishes and Garnishes. What is a relish? What is 
the purpose of a garnish? A relish is sometimes called 


38 


FIRST COURSE IN HOME MAKING 


an appetizer. Celery, radishes, pickles and olives are 
relishes. Name others. A garnish may be a sprig of 
parsley or a celery curl. Look through the cook books 
in your home library or the school library and list all 
the garnishes and relishes. Garnishes add attractive¬ 
ness to our food. It is just as inappropriate to ‘'over 
garnish” your food as it is to “over dress.” Crisp crack¬ 
ers, croutons, cheese straws, small sandwiches, etc., may 
also be served with soups. 

White Sauce and Cream Soups. The methods of mak¬ 
ing white sauces and cream soups are very similar. 
Sauces are thickened with flour or corn starch. Find 
out why the thickening properties are greater in corn 
starch than in flour. We have learned that starch is 
insoluble in cold water or milk. What methods have 
you learned of separating the starch granules to prevent 
lumping? We used sugar for this purpose in making 
cocoa; we will now learn how to use fat for the same 
purpose. Mix the flour or corn starch with the butter; 
heat; then add the milk gradually so as to make a smooth 
sauce. Remember that heat and moisture rupture the 
starch granules and the cooking makes the starch “gelat¬ 
inous.” What do we mean by gelatinous? Why does 
starch thicken liquids? 

Cook Starch Thoroughly . Starch should always be 
cooked thoroughly, as our bodies do not readily digest 
raw starch. Find a' “table of sauces” and notice how 
much fat should be used with each cup of liquid; how 
much starch should be used for each cup of liquid. The 
amount of fat and starch to a cup of milk will vary 
according to the use of the finished sauce. A very thin 
sauce may be used for cream toast; a thin sauce for 
creamed vegetables or meat soup. A thick sauce is often 
used for scalloped dishes, such as scalloped cabbage, and 


THREE SQUARE MEALS A DAY 


39 


a very thick sauce for croquettes, such as salmon. When 
you make cream soup with starchy vegetables it is not 
necessary to thicken the milk before adding the vege¬ 
tables. Do you know why? The water in which vege¬ 
tables have been cooked contains food elements, espe¬ 
cially minerals and vitamins. Use this vegetable water 
in making soups and save the liquid from canned vege¬ 
tables such as spinach and beans for this purpose. 

Use Left Overs for Supper. The thrifty housewife 
carefully puts away all left overs. Food should never 
be allowed to remain on the table uncovered. Do you 
know why? Learn to use all left over vegetables and 
meats in creamed dishes, soups, croquettes, salads and 
scalloped dishes. Sweet sauces may be used on cake 
that is a little old; for example, a lemon or chocolate 
sauce and dry angel food cake makes a delightful dessert. 

Make a Left Over Recipe Book. Prepare a left over 
recipe book. Learn to make use of left over cereals, 
vegetables, fruits, meat cakes, cookies and bread. Waste 
nothing. It is an. art to be able to properly prepare left 
over foods. Dishes prepared from left overs are often 
seasoned too much. Do you know why? 

Suggested Cream Dishes. Here are a few suggestions 
for creamed dishes: Sliced ham; slices of toast; cheese, 
eggs and seasonings; diced potatoes and grated cheese; 
shrimp with cheese or with cooked rice; oysters or salmon 
with celery; chicken, or chicken with oysters; potato 
cubes; mushrooms; celery, ripe olives; pimiento or green 
pepper strips; flaked cooked fish; sardines; asparagus 
tips; cooked rice and hard cooked eggs. Cans of peas, 
corn, string beans, etc., may be heated in their own 
liquid and thickened with a smooth paste made by add¬ 
ing a little cold water gradually to flour or corn starch. 
By adding the cold water gradually, a smooth, lumpless 


40 


FIRST COURSE IN HOME MAKING 


paste may be made. This method of thickening may be 
used in making sauces, gravy, etc. Is this another 
method of separating starch granules? 

Include Scalloped Dishes. Learn to make scalloped 
dishes. These may be made from left over foods or from 
freshly cooked foods, and make very acceptable supper 
or luncheon dishes. The following are some of the 
scalloped dishes that may be learned at school: Scalloped 
meat dishes; white potatoes; rice and eggs; macaroni 
and cheese; scalloped salmon, and scalloped vegetables, 
such as onions, cabbage, tomatoes and corn. 

Meat Substitutes. Meat is not the only protein food 
Any food which builds tissue may be substituted for 
meat in our diet. Eggs take the place of meat, but are 
often very expensive. Fish, milk, cheese and the tissue¬ 
building vegetables such as dried beans, peas, peanuts 
and lentils may also be used as meat substitutes. The 
following list «of dishes may be substituted for meat: 
Cream soups, such as cream of salmon soup; cream of 
pea or bean soup; stewed salmon; fish balls; salmon loaf; 
clam chowder; fried clams and fried oysters; pea loaf; 
peanut butter loaf; Boston roast and vegetable pot-pie; 
cottage cheese; nut loaf: corn meal, codfish and dried 
peas with tomatoes and rice. These foods may be run 
through a meat chopper, mixed with bread crumbs, milk 
or eggs, seasoned with salt, pepper, celery salt, etc. 
Chopped parsley, nuts and onions may be added when 
desired. Mold into cakes and fry or bake in oiled baking 
dish. 

Other Suggested Combinations. Oatmeal mush, cheese 
and cold corn; cold meat, tomatoes and potatoes; cold 
sausage mixed with cold potatoes, bread crumbs, rice 
or left over cereal of any kind; left over salmon or any 
kind of fish with peas; baked beans may be run through 


THREE SQUARE MEALS A DAY 41 

a grinder, flavored with tomato juice or catsup, molded, 
dipped in bread crumbs and fried in deep fat. 

Eggs Are Important. Remember that eggs will also 
furnish the body with material for growth. How should 
eggs be prepared for supper or luncheon? Why are eggs 
good food for children? Does it make any difference how 
they are cooked? Compare eggs with meat as to food 
value and cost. Learn to prepare eggs in the shell, soft 
and hard cooked; second, out of the shell, scrambled 
omelets and poached; third, combination of milk and 
eggs, such as creamed eggs, eggs-in-the-nest. 

Shall We Serve Cheesef Learn how cheese is made. 
What food elements are found in cheese? Cheese is a 
concentrated food. Learn to use it to flavor other foods 
such as vegetables and eggs. Cheese is a heavy protein 
food; cook at low temperature. Cheese may be served 
as: 

Welsh rarebit. 

English monkey. 

Cheese sandwiches. 

Cheese toast. 

Cheese dreams. 

Cheese souffle. 

Cheese and tomato rarebit. 

Cheese and scrambled eggs. 

Eat More Salads. We have learned how very im¬ 
portant it is to eat fresh, green vegetables every day. 
Many of these vegetables can be prepared so that they 
will be attractive and appetizing to serve for supper. 
Learn to prepare uncooked salads, using the common 
salad greens, such as lettuce, cabbage, celery and cress. 
There are three types of dressing as follows: French, 
cooked and mayonnaise. You should learn to make each 
of these types of dressing. 


42 


FIRST COURSE IN HOME MAKING 


The body of the salad may be vegetables such as pota¬ 
toes, beets, peas, carrots, beans, etc.; or fish, for example, 
tuna, salmon and shrimp; fruits, such as apples, oranges, 
pears, bananas, grapefruit, etc.; meats, such as chicken, 
veal, pork, in fact, any kind of meat may be used in 
meat salad. Salad should be served cold. Special atten- 



fUPPLY OF oUGAR AND OTHER 

For an Average Emily 




The tot&Ugugar and candy3lbs.; Honey, simp, molasses and jelly, each Vx !b) 
equals 4 lbs, of sugar and. provides about '/10 the needed fuel.Sweets 
may be omitted or their proportion raised by half. 


—Courtesy U. S. Dept, of Agriculture, Bureau of Home Economics. 


tion should be given to the arrangement of salads. The 
ingredients should be fresh and crisp. Cooked salads 
are valuable in diets. Cultivated salad plants are spin¬ 
ach, kale, collards, turnip greens, etc. Mustard greens, 
lambs quarter and dandelions are also used for cooked 
salads. When using wild salad greens be sure that you 
know how to distinguish edible greens from poisonous 
ones. 

List Salad Combinations. Make a list of all possible 
salad combinations. When you find a pleasing salad 















THREE SQUARE MEALS A DAY 


43 


combination add it to your “salad book” or card index 
file. 

When You Make Green Salads. When making green 
salads, dry all vegetables before adding the dressing, as 
the oil dressing will “slip off” the wet surface. Do not 
add the dressing until ready to serve, as the acids in 
dressings cause the salad to wilt. Do you know why? 
It is because the acid draws the water out of the salad 
leaves. Serve salads cold. Do not add salad to a hot 
plate or salad dish. Learn to keep cold dishes cold and 
hot dishes hot. 

Shall We Serve Hot Breads? When you make hot 
bread see that it is served hot. Don’t put a plate of hot 
bread on the table before announcing the meal. Do you 
know why? 

Many people like hot bread for supper. What kinds 
can we make? Learn to make baking powder biscuit, 
including drop and cut biscuit; soda biscuit; muffins, 
corn bread; toasted and warmed over biscuits and muffins 
left from breakfast. Learn to use graham flour as well 
as left over cereals in muffins. Do you know why some 
people object to hot breads? Give arguments for and 
against the use of hot bread. Remember that all food 
is indigestible when improperly cooked. If your family 
prefer biscuit to other kinds of bread stuff, learn to make 
light, crisp biscuits. What are the arguments in favor 
of using “coarse” breads? 

Make Simple Desserts. Most people like to finish a 
meal with something sweet. What desserts may we serve 
for supper or luncheon that will be simple and inexpen¬ 
sive? Do you know how to make biscuit dough? If so, 
learn how to use it in making simple short cakes. Did 
you ever eat strawberry shortcake? Learn how to use 
other fruits in the same way. Use dried fruit, such as 


44 


FIRST COURSE IN HOME MAKING 


raisins, in baked pudding. Dry bread and left over 
cereal may also be used in baked puddings. Milk pud¬ 
dings are very nutritious. Do you know why? When 
you make corn starch pudding remember that the corn 
starch is insoluble in cold water or milk. Mix the corn 
starch and sugar before adding the liquid. Cook milk 
puddings in double boiler. Do you know why? It is 
because the heat throws the albumen out of solution 
and some of this albumen settles to the bottom of the 
pan and scorches. It takes longer to digest boiled milk. 
Remember that milk is a protein food and that it is best 
to cook all such foods at a moderate or low temperature. 

What Is Junketf Junket is also an excellent milk 
dessert. Junket is sweetened milk that is “set” by the 
use of rennin. Rennin can be bought in the form of 
“Junket tablets.” Follow directions on container. Ren¬ 
nin works best at body heat. Ask someone to explain 
how junket tablets are made; perhaps you can find this 
information in the library. 

Simple Cakes and Cookies. Simple cake and cookie 
recipes may be found in any good cook book. Learn the 
proportions of dry ingredients and liquid; leavening 
agents and dry ingredients. Learn a standard recipe and 
make variations. 

Custards and Other Desserts. Soft and baked cus¬ 
tards, apple float, prune whip, stewed fruits, baked apples 
and fresh fruits are some of the many desserts which 
may be added to your list. Select one of these desserts 
and practice making it until your family agree with you 
and your teacher that the results are satisfactory. Then 
when you are a grown woman there will be no occasion 
for a “dessert apology” when your friends visit you. 

Serve Supper at Home. How can we serve a supper 
at home that will meet the standards of our course? 


THREE SQUARE MEALS A DAY 


45 


What part does general housekeeping play in serving a 
meal? When we learned to plan and prepare supper at 
school, we included the following: 

1. Selection of the menu. 

2. Preparation of the meal. 

3. Serving the meal. 

4. Clearing up after the meal is served. 

In planning the menu, consider the relation of this 
meal to the other two meals as to the food values. Calcu¬ 
late and estimate the cost of each menu. In preparing 
the meal remember the importance of the organization 
of work so as to avoid confusion and have everything 
ready at the right time. Keep in mind the importance 
of care and neatness and “clean up as you go.” In 
serving the meal simplicity should be the keynote. Set 
the table. Serve the meal while the entire family sit 
together at the table. 

PLANNING OUR DINNERS 

Dinner is usually the heartiest meal of the day, and 
should be the most enjoyable. What can we learn about 
planning our food that will enable us to choose dinners 
wisely, so that our food for the day will be well balanced 
and not too expensive? 

In planning the dinner menu we should consider: 

1. The relation of the dinner to the other meals. 

2. The relation of food cost to the family income. 

3. The selection of food that will keep us well and 
strong. 

4. The amount of time required for the preparation 
and service. 

A Simple Home Dinner. A home dinner usually con¬ 
sists of a meat or meat substitute, two vegetables, dessert, 


46 


FIRST COURSE IN HOME MAKING 


bread and butter and a beverage. In such a meal the 
dessert may be a salad, and one of the vegetables may 
be omitted. A soup may also be added to this simple 
dinner. 

When Company Comes. A more elaborate dinner 



PLAIN COOKIES 


BREAD 


—Courtesy U. S. Dept, of Agriculture, Bureau of Home Economics. 


may consist of soup or cocktail, meat, potatoes, rice or 
any starchy vegetable, a green or watery vegetable, a 
simple salad, bread, dessert and a beverage. 

Serve an Appetizer. The first course at dinner may 
be a clear, highly flavored soup, or a highly seasoned 
cocktail or canape. The purpose of this course is simply 
to create an appetite. How many kinds of cocktail can 
you make? Do you know how to make clear soup? Do 
not serve a cream soup for the first course. Why? A 











THREE SQUARE MEALS A DAY 


47 


sweet fruit cocktail should never be served for the first 
course; sweet food of any kind dulls the appetite, while 
acids and highly seasoned foods sharpen the appetite. 
However, we should not form a habit of eating foods 
that are too highly seasoned. Ask someone to tell you 
why highly seasoned foods should be eaten in small 
quantity. 

The Meat and Vegetables. The second course is 
usually the main course and consists of meat and vege¬ 
tables. Meat such as fish, game, baked chicken, roast 
beef or a juicy beefsteak may be used to supply protein 
to this simple company dinner. Potatoes in some form, 
or potato substitute such as macaroni or rice, should 
be served at every dinner. 

The second vegetable should be a leafy, green vege¬ 
table, or a watery vegetable, such as beets or asparagus. 
Name other vegetables in this group. Sometimes the 
green vegetable is served as a salad. What else may be 
added to this course? Would you add bread, butter, 
gravy and preserves? 

The Salad Course. Serve a light salad with a heavy 
dinner. A simple lettuce salad is appropriate. What is 
the purpose of the salad course? Make a list of the 
salads that are appropriate to serve at dinner. When 
the salad is served as a separate course, small sandwiches 
or cheese straws may be served with it. 

The Dessert Course. The kind of dessert served at 
dinner depends upon the preceding courses. If the dinner 
is a heavy one, it is better to serve a light dessert, such 
as orange sherbet. Learn to make puddings, butter and 
sponge cakes, gelatin desserts, frozen desserts, ice cream 
and sherbet. Do you know how to make pies? Why are 
we often told that pies are indigestible? Should pie be 
served to small children? Why?, Did you ever try to 


48 


FIRST COURSE IN HOME MAKING 


eat pie that was too tough to cut easily with a fork? 
Too much handling of pastry or pie crust toughens it. 
Look through the cook books at home or at school and 
read carefully the directions for making these different 
kinds of desserts. List all heavy and light desserts. 

Do You Drink Coffeef Coffee is usually served at 
dinner to the older members of the family. It may be 
served with the main course or with the dessert at the 
close of the meal. 

Cheese a Highly Flavored Food. Cheese and crackers 
are often served as the last course. Cheese is a highly 
flavored, concentrated food that causes the digestive 
fluids to flow freely. Do you know why cheese should 
be served in small quantities? Cheese is about one-third 
protein, one-third fat and one-third water. 

Mints, Candies and Bonbons. Mints and salted nuts 
may be served at the close of a formal dinner. Mint and 
cranberry ices are types of ices often served with the 
meat course. When you serve an ice with the meat 
course you finish the meal with ice cream or sherbet for 
dessert. Why? 

Bread Making 

Bread Is the Staff oj Life. Do you know how to make 
yeast bread? Compare the cost of homemade and bakers’ 
bread. Do you like homemade bread better than bakers’ 
bread? Why? Give arguments for and against the use 
of bakers’ bread. 

Yeast bread that is well baked is the most wholesome 
bread that we can eat. The ingredients needed in mak¬ 
ing yeast bread are flour, liquid, yeast, sugar, salt and 
shortening. Do you know why we use yeast? What 
temperature should be used to prevent injuring the yeast? 

Getting Ready to Make Bread. What ingredients are 


THREE SQUARE MEALS A DAY 


49 


needed? What utensils? What further information? 
Read the recipe and directions for work carefully. Vary 
the recipe by using nuts, raisins, cinnamon, etc., for sand¬ 
wich bread. 

Temperature Important. It is important that you 
know the temperature which is necessary to cause the 
bread to rise, and the right oven temperature for baking. 
Compare your loaf of homemade bread with a loaf of 
bakers’ bread, and with a loaf baked by another member 
of the class. 

Give specific directions for the care of bread and the 
bread box. Make a special study of yeast. What tem¬ 
perature is necessary for bread to rise properly? How is 
bread affected by a high temperature? Do you know 
why yeast is used in making bread? 

What Is Yeastf Yeast consists of very small plants 
which can only be seen by the use of a microscope. Do 
you know what a microscope does to these tiny plants? 
If possible, look through a microscope and make a draw¬ 
ing of these little plants. When yeast plants grow 
rapidly they separate the sugar that has been added and 
the sugar that is found in flour into carbon dioxide and 
alcohol. 

What Happens to the Alcoholf It is the carbon 
dioxide that lightens the dough. The alcohol passes off 
in the baking. How do yeast plants grow? Under proper 
conditions these little plants grow very rapidly. Mois¬ 
ture, warmth, light and food are necessary for the life 
and growth of ordinary plants. Yeast plants do not 
require light, since they are not green plants. Why do 
green plants need light? 

Don’t Kill the Yeast. The moisture is furnished by 
the water or other liquid used in making bread dough. 
If milk is used it should be scalded and cooled to body 


50 


FIRST COURSE IN HOME MAKING 


temperature. Do you know why you should scald milk? 
It is because the milk contains a great many bacteria, 
and the growth of these bacteria is stopped, to some ex- 




Sirloin Steak 



Club Steak 


Porterhouse Steak 



Standing Rib Roast 




Roast 


Chuck Pot Roast 



LOIN END 


SHORT LOIN 


Swift’s 

Standard Beef Cuts 


1 Round 5 Rib 

2 Loin End 6 Chuck 

3 Short Loin 7 Plate 

4 Flank 8 Shank 


FLANK 


ROUND 




Round Steak 


-Rump Roast 



Flank Roll Stew Meat 




Navel End 


Both Brisket 
end Navel End 
for corned beef 
or boiling beef 


'Soup Bone 


Pot Roast 


Soup Meat 


Short Ribs 


STANDARD BEEF CUTS , 

(Chicago Style) 

There is a decided advantage in knowing all of the cuts into which a side of 
beef is usua ly divided. 

Many of the cuts si own in this chart may be “new ” 1 to you—cuts from the 
chuck, for instance, fr^m the pla+e, the flank, and the round. These are eco¬ 
nomical pieces which may be temptingly served. 





THREE SQUARE MEALS A DAY 


51 


tent at least, by the scalding. The scalded milk should 
be cooled so as not to injure the yeast plants, which grow 
best at body temperature. They are killed at a tem¬ 
perature above 130 degrees F. The food for the yeast 
plants is furnished by the protein and carbohydrates in 
the flour. 


Meats and Their Preparation 

Visit the Meat Market. Make a special study of meat 
cookery. Read everything you can find on meats and 
meat cookery. Visit meat markets and study cuts of 
meat. Compare these cuts with the charts at school or 
in your text book. List expensive and inexpensive cuts 
of meat. Compare prices. Meat is perhaps the most 
difficult of all foods to select, prepare and serve attrac¬ 
tively. 

Meats Are Expensive. Meats are considered the most 
expensive foods. We do not need a great deal of meat. 
We should learn to prepare some of the less expensive 
cuts of meat so that they will be attractive, and taste 
good. 

Meat for Dinner. Some of the meats which may be 
served as the main course at dinner may include the 
tender cuts of steak, chops and roasts; tough cuts includ¬ 
ing braised beef or pot roast; meat dishes prepared by 
long-process cookery in the fireless cooker or casserole; 
poultry, fish, baked beans or peas with pork. You should 
learn to prepare the above dishes, even though it is not 
possible to prepare each one at school. Perhaps you can 
get the permission of one of the neighbors to roast a 
chicken or prepare other kinds of meat for the Sunday 
dinner. 

Left Over Meat. Left over meats may be served as 
stews, baked hash, meat loaf, pot-pie. Pot-pie is made 


52 


FIRST COURSE IN HOME MAKING 


of meat, potatoes and baking powder dough. Meat may 
not be eaten more than once a day. Do you know why 
you should not eat fried foods every day? Learn other 
methods of cooking meats. 

Soften the Tough Connective Tissue. The effect of 
dry heat is to increase the toughness of meat that is 
inclined to be tough. Cook cheap cuts or tough cuts in 
water or steam. Long, slow cooking will soften the 
tough connecting tissue. 

Meat Flavor Important. Meat flavor is so pleasing 
that we usually eat too much meat. In fact, when the 
delightful flavor is lost no one cares for the meats even 
though well cooked and attractively served. Meat 
cooked in water loses much of its flavor unlhss the cover 
is airtight, as in the steam pressure cooker. 

Buy a Steam Pressure Cooker. A steam pressure 
cooker reduces the grocery bill, and especially the meat 
bill. Do you know why? It is because the cheaper cuts 
of meat can be used, and the flavor, which is usually 
lost, can be saved to flavor vegetables and soups. Meat 
that has lost much of its good flavor requires a great deal 
of seasoning. Why do we sear meat before cooking? It 
is because searing prevents the escape of the juices. The 
extracts which give flavor to meat are soluble in water, 
and may be drawn out and evaporated by heat. What 
are the important food elements found in meat? 

How Do You Cook Meat? Make a list of- all the 
methods of cooking meats. How many of these methods 
are used in your home? If the members of your family 
do not like green vegetables, try flavoring the vegetables 
with meat juice. Learn to pan-broil steak to suit your 
father. We should eat very little fried meat. Do you 
know why? Does frying destroy the flavor of meat? Is 


THREE SQUARE MEALS A DAY 


53 


fried meat more indigestible? Ask your family physician 
or teacher to tell you why fried meat should not often 
appear in your daily menu. 

Fish 

When You Go Fishing. Did you ever go fishing? If 
so, you should know how to prepare fish, and you should 
know what foods should be eaten with fresh fish. Fish 
is not an expensive protein in some localities, and should 
be included in our diet. The connecting tissue of fish is 
very delicate and should not be overcooked. 

Shall We Fry Fish? The most popular methods ol 
preparing fish are broiling, baking and frying. The 
cookery of fish is very similar to that of other foods. 
Do not overcook, but be sure that fish is well done. 
Simple methods of testing the temperature of fat for 
cooking purposes should be learned before you attempt 
to cook fish, croquettes, or any other type of fried foods. 

Is the Fat Ready? When a piece of bread placed 
in the frying fat will become a light golden brown in 
forty seconds, the fat is the right temperature for frying 
croquettes and other foods that have already been 
cooked, such as chicken croquettes. When the bread 
browns in sixty seconds, the fat is the right temperature 
for cooking uncooked foods, such as fish and doughnuts. 

Use Dried and Salt Fish, Too. Dried and salt fish 
may be used when fresh fish is not on the market. Learn 
how dried fish is preserved. Soak dried fish to restore 
the moisture; soak salt fish in water to remove the excess 
of salt, and then cook as fresh fish. How many kinds 
of dried fish can you buy? Can you buy oysters at your 
local store? How may oysters be served? What is the 
food value of oysters? 


54 


FIRST COURSE IN HOME MAKING 


Vegetables 

Vegetable Cookery Important. Vegetables are the 
source of some of the most important food substances. 
They contain mineral salts, vitamins, starch, some sugar 
and protein, cellulose and water. Every family should 
have a vegetable garden, and should learn the proper 
method of storing vegetables for use between seasons. 

Classify Vegetables. Vegetables have been classified 
by various methods. For instance, we have starchy 
vegetables such as sweet potatoes and white potatoes; 
and watery, green vegetables, such as lettuce, asparagus 
and parsnips; strong juiced vegetables, such as cabbage 
and onions. 

The highly flavored or strong juiced vegetables, such 
as cabbage, onions and turnips, should be cooked in a 
larger amount of water or steamed. When strong juiced 
vegetables are boiled they should cook rapidly. The 
sweet juiced or delicately flavored vegetables, such as 
spinach, celery and carrots, should be cooked slowly in 
a small amount of boiling water. 

What Vegetables Furnish Protein? Vegetables for 
furnishing protein are dried beans, lima and string beans, 
peas, including green peas and dried peas; all kinds of 
peanuts and lentils. 

Starchy Vegetables. Starch is furnished by sweet pota¬ 
toes, white potatoes, and also the following cereal foods 
which are sometimes classed as starchy vegetables; rice, 
macaroni, corn and hominy. These vegetable foods 
should be cooked thoroughly. All starchy foods should 
be cooked at least twenty minutes. 

Special Care of Vegetables. Keep the winter vege¬ 
tables in a dry, cool place. Keep green vegetables in the 
ice box or in a cool place. Before using green vegetables, 


THREE SQUARE MEALS A DAY 


55 


crisp them by placing in cold water. Summer vegetables 
should be cooked or used as soon as they are gathered. 
What summer vegetables do not require cooking? 

General Rules for Cooking Vegetables. Wash all 
vegetables in cold water, pare or scrape if skins are to 
be removed. Keep in cold water until ready to cook. 
This will keep them crisp and prevent their discoloring. 
Cut vegetables up as little as possible before cooking. 
Do not allow canned vegetables to stand in the can after 
opening the can. Soak head vegetables and greens one 
hour in cold water to which has been added one table¬ 
spoon of vinegar before cooking. This will draw out bugs 
and worms. Why? 

Retain the Green Color. Chlorophyl, or green color 
in green vegetables, should be retained when possible. 
This may be done by dipping green vegetables in hot 
water and then in cold water. Do not use soda to keep 
color in vegetables, as soda is supposed to destroy vita¬ 
mins. Cook vegetables only in enough water to prevent 
burning. The only exception to this rule is in cooking 
strong juiced vegetables. Minerals and other food mate¬ 
rials contained in vegetables are soluble in boiling water. 
Moist heat softens cellulose. Salt toughens and hardens 
cellulose. The strong flavor of onions, cabbage and 
turnips is due to a volatile oil, and these vegetables 
should be cooked uncovered in plenty of boiling water. 
Vegetables with much stringy fiber require long cooking. 
Do not add salt until after the vegetable is cooked. 

Serve at Least Two Vegetables. It is not wise to have 
more than two vegetables at any one meal. This makes 
different combinations possible every day. If serving the 
same vegetable two days in succession is unavoidable, 
prepare it in a different way. Why should we serve a 
mild flavored vegetable with a strong flavored one, 



56 FIRST COURSE IN HOME MAKING 

rather than two strong flavored or two mild flavored 
vegetables together? Do not cream both vegetables that 
you serve at the same meal. Why? 

Don’t Forget Potatoes. Potatoes are almost a daily 
food in the American home. However, we should learn 


Girl Scouts, Washington, D. C., Preparing Vegetables for the Evening Meal. 

to use potato substitutes, such as rice, corn, hominy and 
sweet potatoes. The most valuable part of potatoes is 
near the outside of the skin. For this reason, potatoes 
should be pared as thinly as possible. Intense heat turns 
the water of the potato into steam. The skins of baked 
potatoes should be broken as soon as the potato is done. 
Do not cover hot potatoes. Potatoes are made soggy 
when steam is not allowed to escape. Baked potatoes 
are always soggy unless the steam is allowed to escape. 
Let’s Be Happy at Dinner. Enjoy your dinner. Don’t 





THREE SQUARE MEALS A DAY 57 

bring Mr. Grouchy to the table. A good joke or an 
amusing incident is more appropriate. Learn to tell a 
good dinner story. Wear a smile. Don’t monopolize the 
conversation, but be talkative and agreeable. Each mem¬ 
ber of the home dinner party should be a good listener. 
Why? Be as kind, considerate and courteous at the 
home dinner as you are when company comes. Why? 
Make a set of regulations for the family dinner. Should 
all members of the family be “on time”? What about 
personal appearance? Who should “wait on the table”? 
Should every member of the family be present at dinner? 
How does the occupation of members of the family affect 
the dinner hour? Shall we consider special likes and 
dislikes in planning our dinner menus? Is it always pos¬ 
sible to have clean linen and fresh flowers for dinner? 
How can we have flowers in winter? In summer? 

THE ART OF MENU MAKING 

Menu making is both an art and a science. Why? 
Give reasons for the following statements: 

Eat food from each of the five food groups every day. 

Serve hot foods hot and cold foods cold. 

Do not serve foods of the same flavor in the same meal. 

Serve fruits in season. It is always economical to serve 
foods in season. 

Do not serve the same food in different ways in the 
same meal; for example, mashed potatoes and potato 
chips, or poached eggs and omelet. 

Serve acids at the beginning of the meal; acid sharpens 
the appetite. 

Serve sweet foods at the close of a meal; sweet foods 
deaden the appetite. 

Serve a light dessert after a heavy main course, or a 
heavy dessert after a light main course. 


58 


FIRST COURSE IN HOME MAKING 


Do not serve more than one strong juiced vegetable in 
any one meal. 

Do not serve all hot dishes or all cold dishes at one 
time. 

No meal is complete without at least one hot dish. An 
occasional cold supper is permissible. 

Highly seasoned and strong flavored foods should be 
used sparingly, as they over-stimulate the digestive 
juices. 

Vary the solid and soft foods, and the liquid and dry 
foods. 

Do not serve cream soup and cream dishes at the 
same meal. 

Do not use all of one kind of food in one meal. For 
example, meat, cheese and custard give too much protein; 
while rice, potatoes and macaroni furnish too much 
starch. 

Vary the easily digested foods with foods more diffi¬ 
cult to digest. For example, mince pie and pork should 
never be served in the same meal. 

One relish and one jelly or preserves is all that is 
needed jn one meal. 

Consider'the costs of foods and the amount of time 
required for the preparation of the meal. 

Serve foods in season. Avoid heavy foods in summer. 

Plan attractive dishes. The aesthetic side of menu 
planning is important. 

Consider color combinations in planning menus, and 
in selecting dishes, table linen, and flowers for the center- 
piece. 

Certain foods naturally go together, as pork and tart 
apples; turkey and cranberry sauce. 

Serve only one heavy protein dish in each meal. 


THREE SQUARE MEALS A DAY 


59 


Give special attention to foods furnishing energy, vita¬ 
mins, and iron in each meal. 

The chief function of clear soups is to stimulate the 
appetite. 

Do not give a bowl of clear soup and a cup of cocoa 
to a child in the same meal. 

Milk should be served in abundance, especially when 
there are small children in the family. 

Do not neglect to add grain products made from whole 
grains. 

Serve a leafy vegetable three or four times a week to 
supply the fat soluble vitamin. 

A meal may consist of several courses or it may con¬ 
sist of one dish, but to be ideal each meal should contain 
all the foodstuffs needed. 

A cream soup, a heavy meat dish, and an egg or milk 
dessert make a poor combination. 

Avoid serving too many acid foods in the same meal, 
or too many sweet foods. 

Excessive fat is difficult to digest and often causes the 
sugar and starches in our food to ferment before they 
have time to digest. 

Cheese stimulates the digestive juices, because it is so 
highly flavored. 

Cheese is also a very concentrated food and as a usual 
rule should be diluted with vegetables, eggs, sauces, etc. 

Avoid overloading the table at any one meal. When 
you serve left overs serve them in a new form; for ex¬ 
ample, mashed potatoes for dinner may be served as 
cream soup for lunch the following day. 

In preparing left overs make use of the following 
dishes: soups, custards, souffles, scalloped dishes, tim¬ 
bales, etc. 

Consider the color of food in planning your menus. 


60 


FIRST COURSE IN HOME MAKING 


Tomatoes, carrots and beets should not be served in the 
same meal. Compare them as to color. Tomatoes with 
parsnips make a good color combination. 

Reasons for the Increased Cost of Meals: 

1. Waste in serving. 

2. Waste in left overs. 

3. Improper care of supplies. 

4. Duplication in serving similar vegetables, desserts, 
jellies, etc. 

5. Fruits and vegetables out of season. 

6. Perishable foods. 

7. Fads and fancy dishes. 

8. Unusual foods not frequently seen on the markets. 

9. Waste in preparation. 

TABLE SERVICE 

Setting the Table. The table for Breakfast, Supper 
or Luncheon may be made quite attractive by the use 
of lunch cloth, runners or doilies. These take the place 
of the linen tablecloth and are much more easily 
laundered. For dinner, a freshly laundered tablecloth 
is used. Place the fold of the cloth exactly in the center 
of the table. The tablecloth may extend about ten inches 
below the edge of the table on all sides. The top of the 
table should be covered with a pad or silence cloth 
Why? 

A center piece and a bouquet of flowers help to make 
the table attractive. Center bouquets should never be 
tall enough to obstruct the view of anyone at the table. 

Do not put unnecessary silver on the table. Place the 
knife at the right with the sharp edge toward the plate. 
Place the spoons beyond the knife in the order in which 
they will be used, beginning with the one farthest from 
the plate. Place the forks on the left side of the plate_ 


THREE SQUARE MEALS A DAY 


61 


the one to be used first on the outside, or farthest from 
the plate. Place spoons with the bowls up, and forks 
with the tines up. 

If an oyster fork is used it is placed at the extreme 
right, or on the plate which is placed under the oyster 
cocktail. 



Interscholastic Table Service Winner, Stillwater, Oklahoma, High School. 


Place the silver evenly. The glass of water is placed 
at the tip of the knife. 

If a bread and butter plate is used it should be placed 
just above the napkin, and at the tip of the fork. The 
butter spreader is laid on the butter plate parallel with 
the edge of the table. 

Place the napkin at the left of the forks, with the hem 
parallel to the edge of the table and the forks. 

The silver and napkins are placed one inch from the 
edge of the square table. If the edge of the table is 




62 


FIRST COURSE IN HOME MAKING 


rounded, place the silver on a straight line from the 
farthest spoon to the farthest fork. This will bring the 
inside fork and knife, and the plate one and one-half 
inches from the edge of the round table. 

At least 24 inches should be allowed for each cover. 
The place arranged for each individual at the table is 
called “the cover.” 

Place individual salt and pepper shakers above each 
cover or between two covers in a straight line with the 
glasses. 

Jelly and pickles may be placed on the table before 
the guests are seated. A dish of pickles at one end and 
one side of the table may balance a dish of jelly at the 
other end and side. This arrangement tends to give a 
pleasing balanced design. 

Place the spoons and forks for serving jelly and pickles 
straight and parallel with the silver at the ends of the 
table. 

If cups and saucers are placed on the table before the 
meal, place them so that the pouring and passing of the 
beverage will be made easy. 

Place covers opposite each other where possible. Let 
all glasses on one side of the table form straight lines. 
Butter plates should also be placed in straight lines, as 
well as the silver and napkins. 

The carving knife and fork, the spoons for serving 
vegetables, etc., should be placed on the service table 
before the meal begins; or they may be placed on the 
table to the right or left of the cover of the server. 

Chairs should be placed at the table so that the front 
of the chair just touches the tablecloth. Then they need 
not be moved as the guests are seated. 

The hostess should be seated at the end of the table 
nearest the kitchen, and the host at the other end. 


THREE SQUARE MEALS A DAY 


63 


Fill the water glasses, place butter on the butter plates, 
and cut the bread the last thing before serving the meal. 

Types of Table Service 

There are several types of table service including 
Russian and English. In the Russian style all food is 
served from the kitchen, the host and hostess taking no 
part in the service. This type of service is little used 
by the average family except on very formal occasions. 
Nothing but the decorations and a dish of bon bons 
appear on the table, and the food is served in individual 
portions, or the food may be passed by the waitress, 
allowing each guest to help himself. 

Find out from references all you can about the Eng¬ 
lish or family style of service, and why it is the most 
practical and best suited to the average family. 

Left Hand Service. The most common type of serv¬ 
ice, and the one best suited to the average family is the 
“left handed” service, which is adapted from the English 
style. That is, all dishes should be placed, passed and 
removed from the left with the exception of the bever¬ 
ages. These should be placed from the right because 
one always raises a cup with the right hand. As it is 
rude to reach in front of a guest, the beverage must be 
removed from the right. The left hand is used in remov¬ 
ing, passing or placing food and dishes, and the right 
hand when placing and removing beverages. 

Suggestions for Serving 

The meat platter is placed in front of the host's plate. 
The other food to be served by’ him should be placed 
conveniently within his reach, usually to the left of his 
plate. 

The hot plates are placed in front of the host. 


64 


FIRST COURSE IN HOME MAKING 


Food should be passed from the left of the person who 
is being served. It is easier to help one's self from the 
left than from the right. 

In passing food, the dish should be held close to the 
table and slightly over the edge of the plate to be served. 
Rest the serving dish on the palm of the left hand. Pro¬ 
tect the hand from heat with a folded napkin. 



F)ishes are usually removed from the side on which 
they are served. 

Carve across the grain of the meat. Do you know 
why? It is because this cuts the fiber of the meat, mak¬ 
ing it seem more tender. 

Enough meat should be carved for all the guests before 
the host begins to serve the plates. An exception is made 
to this rule in case of meats so covered with vegetables 
that it is necessary to remove some of the vegetables 
before the carver can cut the meat. ' ' 





















THREE SQUARE MEALS A DAY 


65 


Have the meat platter as close to the plate being served 
as possible. Use two pieces of silver in placing the meat 
on the guest plates if necessary. 

The portions served should not be too large. Give the 
guest an opportunity to send the plate back for a second 
helping of certain foods. 

Food should not be placed too close to the edge of the 
plate. The plate should not be overcrowded. Leave a 
space where the knife and fork may rest. 

In serving the host should arrange the food to make 
each plate as attractive as possible. Serve a bit of 
garnish on each plate. 

At a company meal the host should say for whom a 
plate is intended. The first plate usually goes to the 
hostess, then the guest of honor is served. The other 
guests are served in order of their seating at the hostess' 
right; then begin at her left. 

At a family meal the mother is served first, then the 
girls; the boys being served last. 

When through with the silver used in carving, place 
it on the platter. 

Gravy is usually served by the host. 

Carve a few portions of the meat before asking a guest 
to have a second helping. The hostess should take a 
second serving of something in order that the guests may 
feel free to accept a second serving, if they so desire. 

Coffee may be served with the main part of the meal, 
or with the dessert. The cups may be refilled for dessert 
when coffee is served with the main part of the meal. 

Coffee may be served at the table, from a side table, 
or from the kitchen. 

Meats may be carved in the kitchen and brought, to 
the table ready to serve. 

In clearing the table for dessert, remove the large gen- 


66 


FIRST COURSE IN HOME MAKING 


eral dishes first. The plates should be removed next, 
and then such articles as salt and pepper shakers. Re¬ 
move everything from the table except water glasses and 
coffee cups if they have been used with the main part 
of the meal. Remove crumbs, replace silver and then 
serve the dessert. Refill water glasses and coffee cups. 



Table Set for Breakfast. 


INFORMATION NEEDED IN MEAL 
PREPARATION 

Level Measurements. All materials are measured 
level, i. e., by filling cup or spoon more than full and 
leveling with a knife. This applies to liquids which 
“round up” in spoons. Flour, meal and fine sugar are 
measured after sifting and piled into the measure lightly. 
Standard measuring cups holding one-half pint should 
always be used. Tea and coffee cups vary so greatly 
that correct proportions cannot be obtained by using 
them. Tea and tablespoons vary considerably. Standard 
tea and tablespoons should be used. 




















































THREE SQUARE MEALS A DAY 


67 


Approximate Measure of One Pound 


2 cups milk 
2 cups butter 
2 cups chopped meat 
2 cups granulated sugar 
2% cups brown sugar 
2% cups powdered sugar 
314 cups confectioners’ sugar 
4 cups patent flour 
4 cups entire wheat flour 
414 cups Graham flour 


2% cups granulated cornmeal 

2% cups oatmeal 

6 cups rolled oats 

4 Ys cups rye meal 

1% cups rice 

2% cups dry beans 

4 Ys cups coffee 

8 large eggs 

9 medium eggs 

10 small eggs 


Other Weights and Measures 


3 teaspoons equal 1 tablespoon 2 pints equal 1 quart 
16 tablespoons equal 1 cup 4 quarts equal 1 gallon 

2 cups equal 1 pint 1 cup equals 8 ounces (volume) 

A gallon of water weighs 8% pounds; a cup of water 8 % ounces 
(avoirdupois). A gallon contains 231 cubic inches. 


Approximate Measure of One Ounce 


2 tablespoons milk 
2 tablespoons butter 
2 tablespoons chopped meat 
2 tablespoons granulated sugar 
2% tablespoons brown sugar 
2% tablespoons powdered sugar 
314 tablespoons confectioners’ 
sugar 

4 tablespoons > patent flour 
4 tablespoons entire wheat flour 


414 tablespoons Graham flour 
2% tablespoons granulated 
cornmeal 

2% tablespoons oatmeal 
6 tablespoons rolled oats 
414 tablespoons rye meal 
1% tablespoons rice 

2Ys tablespoons dry beans 
4% tablespoons coffee 


WHAT IS THE EFFECT OF HEAT ON FOOD? 

Protein Foods, such as eggs, meat, fish and cheese, 
are hardened somewhat by cooking. Albumen is a form 
of protein. This is found in the white of eggs. It com¬ 
pletely coagulates at 160 degrees F. Find out what we 
mean by coagulation. Other proteins such as the gluten 
of flour, the casein of milk, the legumen of peas and 
beans, and myosin of lean meat are also hardened to 


68 


FIRST COURSE IN HOME MAKING 


some extent by the application of heat. Albumen, gluten, 
casein, legumen and myosin are specific names of differ¬ 
ent kinds of protein. 

Starch. Starch, which is found in wheat, rice, rye, 
oats, beans, peas, peanuts, etc., is partially changed to 



Girl Scouts’ Milk Line. 


dextrin by dry heat. Starch when dry begins to change 
to dextrin at about 320 degrees F. Starch absorbs water, 
swells and is partially soluble in water. Find out what 
happens to a piece of bread when toasted. 

Sugar. Sugar and sweet foods such as honey, molasses, 
syrup, etc., are not changed by low temperature except 
when acid is present. Sugar melts at about 365 degrees 
and begins to carmelize at 420 degrees F. When sugar 
is boiled with acid it slowly changes to glucose. Find out 



THREE SQUARE MEALS A DAY 


69 


what glucose sugar is. Glucose sugar may be in the 
form of corn syrup. Do you know why corn syrup is 
used in making divinity candy? 

Fats. Fats and fat foods such as fat meats, nuts, 
cream, butter, lard, and vegetable oil are not changed 
except at high temperature. Very high temperature 
changes the fat into what chemists call fatty acids and 
glycerine. Extremely high temperature such as 500 de¬ 
grees F. and over destroys the glycerine and changes it 
into a substance called acrolein. Acrolein is very irri¬ 
tating to the eyes and nose and causes a smarting sen¬ 
sation. 

Cellulose is a woody, fiber food in vegetables and 
fruits, and whole grain cereals. Cellulose is not affected 
by cooking. There is practically no food value in cellu¬ 
lose. It is essential in the diet simply to furnish bulk 
and to assist in regulating the digestive organs. 

Gelatin is a form of protein or rather a protein sub¬ 
stitute which is made from gristle and connecting tissues 
of meat and bones. Gelatin is toughened by high tem¬ 
perature. When you buy gelatin for desserts and salads, 
read carefully the directions on the box. 

Make a study of baking powder, soda and cream of 
tartar. What effect does heat have on baking powder 
mixtures? Why does baking powder plus heat and mois¬ 
ture cause the expansion of air or gas in the food? 

The Different Methods of Applying Heat 

Broiling is cooking over live coals or under a gas flame. 
To develop flavor and retain juices, first sear outside of 
meats at a high temperature; then lower temperature to 
let heat penetrate and prevent burning. 

Pan Broiling —Use a very hot griddle with only enough 
fat to avoid sticking. 


70 


FIRST COURSE IN HOME MAKING 


Roasting —Prepare as for broiling, then bake in oven. 

Baking —Cooking in oven. 

Boiling —Place food in boiling water, 212 degrees F. 

Stewing —Cooking in water at a temperature from 160 
to 180 degrees F. 

Steaming —Placing food in contact with steam. 

Frying —Cooking by dropping in deep fat. For un¬ 
cooked foods, approximately 360 degrees F; for cooked 
foods, 3S0 degrees. 

Sauteing —Cooking in a very small amount of fat. 
Sometimes erroneously called frying. 

Braising —Cooking by stewing and baking. To de¬ 
velop flavor and retain juices, meat is often first seared. 

Fricasseeing —Cooking by a combination of stewing 
and sauteing. 

The amount of time and temperature for cooking dif¬ 
ferent foods depends upon: 

1. What is to be accomplished. 

2. Size and thickness; that is, the extent of the surface 
exposed to heat, compared to the bulk. 

A low temperature should be used in cooking foods 
which contain a large proportion of eggs. A high tem¬ 
perature toughens the albumen in eggs. 

Starchy foods require nearly the temperature of boil¬ 
ing water. 

More heat is required to brown a crust in the oven 
when it contains several dishes which are giving off 
steam, than when it contains only one or two. Why? 

In baking doughs, the heat must be regulated accord¬ 
ing to the size of the loaf. For a large mass the tempera¬ 
ture must be lower than for a small one, so that the heat 
may have time to penetrate and expand the gas and 
harden the albumen and gluten. A crust will form if 
the temperature is too high at first, and this will prevent 


THREE SQUARE MEALS A DAY 71 

proper rising of the loaf and hinder the penetration of 
the heat. 

Much less time is needed for cooking thin loaves or 
pieces of meat, because the heat penetrates more quickly. 
Foods which contain molasses or sugar burn easily. 
Vegetables with much fiber must be boiled a long time 
to soften the fiber and separate the cellulose. Young, 
green vegetables require less time for cooking because 
they contain less fiber. 

Oven Temperatures 



Enter at 

Keep at 


degrees 

degrees 

Roast meats ... 

.. 480 F. 

360 F. 

Fish ... 

.. 425 F. 

350 F. 

White bread .... 

.. 430 F. 

380 F. 

Whole wheat bread. 

.. 370 F. 

360 F. 

Cookies, puff paste. 

.. 480 F. 

450 F. 

Quick doughs . 

.. 450 F. 

450 F. 

Ginger bread and molasses mixture. 

.. 380 F. 

380 F. 

Plain cake . 

.. 380 F. 

380 F. 

Sponge cake . 

.. 350 F. 

340 F. 

Baked custard . 

.. 350 F. 

Higher in Water 

These temperatures are for gas range 

ovens, with an 


oven thermometer placed on an asbestos mat and six 
inches from the door, on the opening side. In coal range 
oven, in similar position, the reading should be about 80 
degrees less. 

In addition to the methods or processes of applying 
heat, there are a few fundamental processes in cooking, 
i. e., thickening, leavening and shortening. 

Things to Remember About Leavening Proportions 

1. For each cup of flour, use two level teaspoons of 
baking powder. 

2. For each egg added after two have been used, use 
one teaspoon of baking powder. 











72 


FIRST COURSE IN HOME MAKING 


3. For each cup of sour milk, use one-half teaspoon 
soda. 

4. With one and a quarter teaspoons cream of tartar, 
use one-half teaspoon soda. 

5. With one-half cup of molasses, use one-half tea¬ 
spoon soda. 

6. Two teaspoons baking powder are equivalent to 
one-half teaspoon soda in above combinations. 

7. When eggs are used as leavening agents, the whites 
are beaten separately and folded into the mixture 
the last thing, being careful to break as few air 
cells as possible. 

8. All materials should be kept as cold as possible 
when air is depended upon as a leavening agent. 
Cold air expands more in heating than warm air. 
In pastry making heat also melts the fat, and this 
makes the dough difficult to handle. 

Things to Remember About Shortening Proportions 

1. Two cups of flour made into puff paste requires 
one cup of shortening. 

2. Two cups of flour in ordinary pie crust requires 
two-thirds cup of shortening. 

3. Two cups of flour in cookies requires about one- 
half cup of shortening. 

4. Two cups of flour in cake requires about three- 
eighth cup of shortening. 

5. Two cups of flour in shortcake requires one-fourth 
cup of shortening or more. 

6. Two cups of flour in tea biscuits require one or 
two tablespoons or more of shortening. 

7. In yeast doughs use one or two tablespoons of 
shortening to two cups of flour. 

8! Melt and mix in the shortening for batters; but 


THREE SQUARE MEALS A DAY 


73 


for pastry, shortcake, cookies, biscuit, etc., the fat 
should be cold and hard and cut into the flour with 
knives, or rubbed in with the tips of the fingers. 

Things to Remember About Thickening Proportions 

1. That one level tablespoon of flour will thicken one 
cup of liquid for soups. 

2. That two level tablespoons of flour will thicken one 
cup of drippings, or other liquid for gravies and 
sauces. 

3. That three level tablespoons of browned flour will 
thicken one cup of liquid for gravy. 

4. That the thickening power of corn starch is about 
twice that of flour. 

5. That four level tablespoons of corn starch will 
stiffen about one pint of liquid, as in corn starch 
pudding. 

6. That two good sized eggs to one pint of milk 
makes a custard; one egg to a cup of soft custard 
or baked cup custard; three eggs to a pint of milk 
for a large mold custard. 

7. That one level tablespoon granulated gelatin will 
stiffen about one pint of liquid, if cooled on ice. 

Points to Be Considered in Buying Food 

1. Foods should be bought in as large quantities as 
money, storage facilities, and keeping qualities 
will permit. 

2. Money is saved by purchasing cereals in bulk. 
Don’t buy cereals except from mice-proof bins. 

3. Ready-to-serve cereals are relatively expensive. 

4. Oatmeal and whole wheat flour have the highest 
food value of the grain products. This is because 
of the high ash content, especially iron. 

5. Give the children the required amount of milk 


74 


FIRST COURSE IN HOME MAKING 


even though you have to economize on some other 
food. 

6. Skimmed and dried mlik may be used to good ad¬ 
vantage in cooking. 

7. If economy is necessary, use less meat. The 
cheaper cuts of meat cost less and contain more 
food value when properly prepared. A fireless 
cooker will save fuel. 



II1XII CHILDREN NEED FOOD BETWEEN MEA1 

■MILK IS BETTER THAN CANDY 


















THREE SQUARE MEALS A DAY 


75 


8. If canned goods must be bought at the store, re¬ 
member that with the exception of spinach, and 
an occasional can of peas and tomatoes, canned 
goods are usually an extravagance. 

9. For adults, dried fruits are more economical than 
fresh fruits. 

10. Very large or very small prunes are relatively ex¬ 
pensive. The small prunes are mostly stones, and 
the large prunes are higher in price. Prunes num¬ 
bering 60-90 to the pound are the most economical. 

11. Keep in mind that fat and sugar contain prac¬ 
tically no ash. The diet will be deficient where 
these foods are depended upon to furnish too large 
a percentage of the energy. 

12. Molasses is rich in iron and calcium, and is a good 
laxative. It differs from sugar in these respects. 

13. Butter substitutes may be used for persons over 
five years of age, and for children under five if 
they get the amount of fresh milk and some green 
vegetables every day. 

14. When marketing specify the amount wanted and be 
sure to get the full amount of any article paid for. 

15. Use all left overs. The water in which vegetables 
have been cooked may be used in making soups 
and sauces. 

16. Cook enough meat, cereals or vegetables at one 
time for two meals. This saves fuel. 

17. Before starting to market, make an inventory of 
the food on hand. 

18. In buying food, do not telephone orders; keep a 
list of the articles needed; watch weights and 
measures; study advantages of buying in bulk and 
in packages; learn the different cuts of meats; 
watch the sales advertisements for groceries. 


76 


FIRST COURSE IN HOME MAKING 


Make a List of Staple Groceries. Do you know what 
we mean by staple groceries? There should always be 
a supply of staple groceries on hand. The following is 
a list of staple groceries which may be kept in any home. 
Buy in quantities whenever possible: 


Corn Meal 

Butter 

Molasses 

White Flour 

Lard 

Cooking fat 

Cheese 

Eggs 

Canned goods such 

Graham Flour 

Potatoes 

as: 

Rice 

Carrots 

Corn 

Sugar 

Onions 

Peas 

Tea 

Vinegar 

Beans 

Peanut Butter 

Coffee 

Tomatoes 

Soda 

Baking Powder 

Beets 

Salt 

Cinnamon 

Asparagus 

Cloves 

Pepper 

Canned milk for 

Mustard 

Ginger 

emergencies 

Prunes 

Raisins 



Suggestions for Inexpensive Dishes 


1. Soups 

Tomato 

Mixed Vegetable 

2. Meats 

Pot Roast 
Hamburg cakes 
Creamed beef 


Potato 

Vegetable 

Beef stew with dumplings 
Ham and potato 
Meat and vegetable pie 


3. Vegetables and Cereals 

Scalloped tomatoes Scalloped macaroni and 
Boston baked beans tomatoes 
Buttered carrots Baked rice and tomato with 

Rice and vegetable cheese 

chowder Cornmeal with variations 

Stewed tomatoes Oatmeal with variations 


THREE SQUARE MEALS A DAY 


77 


4. Graham Gems 

Corn bread Baking powder biscuit 

Quick muffins Yeast bread with variations 

5. Nuts (Since peanuts are cheap they are used in the 

following recipes): 


Peanut soup 
Whole wheat 
nut loaf 

Peanut casserole 

6. Desserts 

Apple butter 
pudding 
Gingerbread 
Pudding sauces 


Creamed potatoes with 
peanuts 

Sweet peanut sandwiches 
Peanut drops 

Cottage pudding 
Apple sauces 
Scalloped rice 
with fruit 


Time Table—Boiling 


Meats (4 to 5 lbs.)—2 to 5 hours. (Tough meats 
should be kept below boiling, 180 degrees F.) 

Fish (2 to 5 lbs.)—30 to 45 minutes. 

Ham (12 to 14 lbs.)—4 to 5 hours. 

Corned Meat (6 to 8 lbs.)—4 to 6 hours. 

Potatoes, white—20 to 30 minutes. 

Potatoes, sweet—15 to 25 minutes. 

Peas, green—20 to 60 minutes. 

Beans, string—% to 1 hour. 

Beets, young—45 minutes. 

Beets, old—3 to 4 hours. 

Onions—40 to 60 minutes. 

Cauliflower—20 to 25 minutes. 

Cabbage, cut up—20 to 25 minutes. 

Turnips, parsnips—30 to 45 minutes. 

Carrots—1 hour; less if young. 

Green corn—8 to 15 minutes. 


78 


FIRST COURSE IN HOME MAKING 


Spinach—15 to 20 minutes. 

Squash—20 to 30 minutes. 

Asparagus—20 to 30 minutes. 

Diced vegetables—10 to 20 minutes. 

Baking 

Beef rib (medium, 4 lbs.)—1 hour, 15 minutes. 

Beef rib (medium, 8 lbs.)—2 hours 15 minutes. 

Leg of Lamb—1 hour, 30 minutes. 

Pork (rib)—3 to 4 hours. 

Veal (leg)—3 to 4 hours. 

Chicken (3 to 4 lbs.)—1 to 1% hours. 

Turkey (8 to 10 lbs.)—2 to 3 hours. 

Fish (3 to 4 lbs.)—45 to 60 minutes. 

Braised beef—4 to 5 hours. 

Bread, white—45 to 60 minutes, depending on shape of 
loaf. 

Bread, Graham—35 to 45 minutes. 

Quick Dough—8 to 15 minutes. 

Cookies—8 to 10 minutes. 

Cake, thin—15 to 30 minutes. 

Cake, loaf—40 to 60 minutes. 

Pudding, Indian, etc.—3 hours'or more. 

Bread Pudding—20 to 45 minutes, depending on shape 
and number of eggs. 

Pies—30 to 45 minutes. 

Scalloped dishes—15 to 20 minutes. 

Baked beans—12 hours or longer. 

JOIN A CANNING CLUB 

Canning is simply a method of keeping perishable food. 
Millions of dollars worth of food are saved each year 
through canning. 


THREE SQUARE MEALS A DAY 


79 


We can save a great deal of money on foods by canning 
and preserving fresh fruits and vegetables when in sea¬ 
son, since they are less expensive at this time. 

Why Food Spoils. If food could be kept free from 
“germs” it would never spoil. We hear so much about 
harmful germs that we are likely to get the idea that all 
germs or micro-organisms are harmful. This is not true. 
Some serve a useful purpose. Those that give a good 
flavor to butter and cheese, and make yeast rise serve a 
good purpose. Those that cause vegetation to decay are 
useful. Think what would happen if the ground was 
never enriched by decaying vegetation, which goes back 
into the soil in the form of fertilizer. If it were not for 
this fertilizer ^he soil would become so poor it would not 
grow vegetables, fruits, wheat and corn for food. But 
we must remember that harmful germs or micro-organ¬ 
isms must be kept out of our bodies. To keep them out 
of our bodies we must keep them out of what we eat 
and drink. 

Bacteria, Yeast and Molds. Germs or micro-organ¬ 
isms that cause food to spoil are classified as yeast, bac¬ 
teria and mold. If you could look at these germs under 
the microscope you would see that yeast looks like little 
oval seeds. Some bacteria are like little balls; some are 
short and straight; some are curved and bent, while a 
few look like a branching stem. 

Molds are larger than either yeast or bacteria. Under 
a microscope they look like tangled threads or colorless 
stems. When ripe these threads or stems end in a head 
or pod which is a mass of spores. These will scatter and 
later develop into new mold plants. 

How t do “germs” get into our food? These germs or 
micro-organisms that we have just been talking about 
are so small that they are blown about in the air. They 


80 


FIRST COURSE IN HOME MAKING 



Wait for Assignment of Laboratory Lesson in Cooking. 








THREE SQUARE MEALS A DAY 


81 


are likely to be found on anything that is exposed to the 
open air. 

Why Canned Food Keeps. Now after this talk about 
“germs,” do you understand why canning and preserving 
will keep foods from spoiling? It is because all germs 
that are in the food are killed by boiling, and no more 
can get into the jar when airtight. Both yeast and molds 
in food are easily killed by boiling. Some kinds of bac¬ 
teria are also killed by boiling. Those that form spores 
are harder to kill and will develop into more bacteria if 
not destroyed. The spore-forming bacteria are more 
likely to be found on vegetables than fruit. That is why 
the vegetables we can must be heated much longer than 
fruit. It is better to apply heat three successive days in 
canning vegetables to make sure that all bacteria have 
been destroyed. 

The Jars Must Be Sterile. In canning, we must kill 
the germs in the jars and on the lids or covers. We call 
it sterilizing them. Why is it necessary to sterilize the 
jars and covers? Because we know that everything ex¬ 
posed to the air may have germs on it. 

Methods of Canning. There are two methods of can¬ 
ning. One is to cook the food, pour it into sterilized 
jars and seal immediately. This is called the “open 
kettle” method. The other is called the “cold pack” or 
hot water method. 

Why does canned fruit sometimes spoil? Will a per¬ 
fectly sterilized and securely sealed jar of fruit keep 
indefinitely? Why is the “cold pack” method considered 
the better method for canning vegetables and meats? 
Why is it also the better method for whole fruit and 
halves? Why is*the open kettle method satisfactory for 
canning berries, preserves, jams, conserves and for fruit 
that is to be served for sauce? 


82 


FIRST COURSE IN HOME MAKING 


Getting Ready to Can. When you are ready to can 
see that you have: 

1. Plenty of clean water. 

2. Pans or vessels for washing products. 

3. Clean jars and new lids, if metal top jars are used. 

4. New rubbers. 

5. Pan for hot water and a square of cheesecloth, flour 
sack or wire basket for blanching. 

6. Deep pan or pail for cold water. 

7. Teaspoons, tablespoons, paring knives, long handled 
dipper and cup. 

8. Canner. 

What Is a Cannert The canner is a vessel large enough 
to cover jars with a false bottom of some kind. Do you 
know what we mean by a false bottom? The canner may 
be of some commercial type or pail; wash boiler or large 
stew pan. The false bottom may be anything that will 
keep the jars from coming in direct contact with the 
bottom of the canner. Wire frames may be bought to 
fit the wash boiler or frames may be made from wooden 
slabs. 

The pressure cooker is of great assistance in canning 
fruits and vegetables and other food products.’ The 
work can be done more rapidly with less danger of losing 
the product. 

Avoid Drafts While Cooling. Glass jars should not 
stand in a draft while cooling. A sudden draft striking 
a hot jar of fruit often causes the jar to break. Seal jar 
tightly by closing sealing clamp or tightening screw top. 

Store in Cool, Dark Place. After two or three days 
have passed, if you have used glass top or hermetic seal 
jars, you can test the seal by removing the clamps and 
lifting the jar by the lid. If firm and no air bubbles 


THREE SQUARE MEALS A DAY 


83 


appear on the edge of the rubber, the seal is perfect. The 
jars are now ready to store. Keep in a cool, dark place. 

Remember, that there are two things which cause your 
canned fruit and vegetables to spoil: a poor seal or lack 
of sterilization. Either will allow the bacteria to develop, 
which means spoiled products. The same rule applies to 
canning in tin. Write to the U. S. Department of Agri¬ 
culture, Washington, D. C., for the latest bulletin on 
canning and preserving foods. 

The Hot Water or Cold Pack Method 

1. Prepare fruit or vegetables. 

2. Put jars to sterilize. 

3. Blanch. 

4. Cold dip. 

5. Pare and core or pit. 

6. Remove jars from sterilizer. 

7. Pack. 

8. Put in seasoning or flavoring with liquid or syrup. 

9. Adjust rubber properly. 

10. Place the lid carefully. 

11. Close the jar. 

12. Place in canner. 

13. Cook or process. 

14. Remove and seal. 

15. Cool and store. 

Preparing the Products. Grade according to ripeness, 
size and color. Wash thoroughly. Use a vegetable brush 
when necessary. 

When preparing tomatoes and peaches for canning dip 
them in hot water and the skins will be more easily 
removed. By removing the skins of beets after they are 
cooked less of the coloring of the vegetable is lost. Vege¬ 
tables, such as peas, beans and corn, should be canned 


84 


FIRST COURSE IN HOME MAKING 


in the early stage before they lose the sweet taste. Vege¬ 
tables for canning should be freshly gathered, preferably 
in the early morning while the dew is still on them. 

Sterilization Important. The jars should be sterilized. 
Wash clean, place on side in lukewarm water, boil for 
several minutes. Remove jars, invert on clean surface. 
Boil new rubbers, set aside until ready for use. Do not 
wipe them. Why? 

Do You Know How to Blanch? Blanching softens the 
hard products, loosens the peeling as in tomatoes and ripe 
peaches, removes strong and disagreeable odors, and 
shrinks the product for packing. This is done by placing 
the product in a piece of cheesecloth, flour sack or wire 
basket, and plunging into boiling water for the required 
time. 

A Cold Dip, Too. Remove the product from the 
blanching water and plunge into the cold water. This 
stops further cooking, “firms” the product for handling 
and helps retain the natural color. 

Peeling, Coring and Pitting. The product may now 
be peeled, cored or pitted ready to pack in the jars. 

Pack Carefully and Quickly. The product should be 
packed as rapidly as possible. Fill all available space. 

Add Seasoning or Flavor. In canning vegetables add 
one teaspoon of salt to a quart, then fill jar with warm 
water. One teaspoon of sugar may also be added to such 
vegetables as tomatoes and corn. In canning fruit the 
liquid may be water or a thin syrup. Too much sugar 
destroys the natural flavor of the fruit. 

Placing Rubber. See that the lip of the jar is free 
from seed or any particle of the product before the rubber 
is put in place. 

Glass top jars have two clamps. The exhausting 
clamp is used to hold the lid in place but allows the steam 


THREE SQUARE MEALS A DAY 


85 


to escape. If the lid moves easily after the exhausting 
clamp is in place, remove the clamp, bend in the center 
and replace. This tightens the wire and holds the lid 
securely. After cooking push the round or sealing clamp 
in place. If the screw top jar is used, turn the lid as 
far as you can with the thumb and forefinger, leaving 
the lid loose enough for steam to escape. 

Using the Intermittent Process 

Do you know what is meant by the intermittent 
process? Read some book and bulletin on canning and 
preserving foods. In the intermittent process, boil the 
vegetable packed in the quart jar one hour; let it stand 
for ten or twelve hours while the spores of the bacteria 
develop into plants; then boil another hour to destroy 
any bacteria which may have developed; after twelve 
or fifteen hours, a third boiling of one hour is given to 
destroy any bacteria that may have survived the other 
two boilings. Therefore, the intermittent process means 
to boil quart jars of vegetables three different times for 
one hour each time. 

The Open Kettle Method 

By this method the entire process of sterilization takes 
place in the kettle before the food is poured in the jars. 

Sterilize All Utensils. Thoroughly wash all the uten¬ 
sils before using. Place the jars and glasses together 
with covers and rubbers in a large kettle or boiler on the 
stove, cover them with cold water and allow them to boil 
for twenty or thirty minutes. 

A Few Suggestions. Select solid fruit that is not too 
ripe. Fruits and vegetables should be canned the day 
they are picked if possible. Carefully wash the fruit or 
vegetables; remove all damaged and bruised spots. 


86 


FIRST COURSE IN HOME MAKING 


Drain berries well after washing them. Weigh or mea¬ 
sure both fruit and sugar. Always use. new rubbers. 
Cook fruit slowly and do not cook too long. 

Filling the Jars. When you are ready to fill the jars 
with hot fruit place them upon a wet towel folded sev¬ 
eral times, or into a pan in which there is an inch or 
two of hot water. Never hold the can or glass in your 
hand while filling it. Why? 

Use a Funnel. A teacup may be used for putting 
cooked fruit into the jar, but a dipper is better. A 
funnel placed in the mouth of the jar makes filling easier. 
Pack the jars well, using a fork and tablespoon, or two 
tablespoons. Do not touch the inside of the jars or 
covers with your fingers. Immerse cups, spoons, knives 
used in testing fruit, in boiling water before using. If 
bottles are sealed with corks, sterilize them also. 

Jars Must Be Airtight. See that all air bubbles are 
removed, and fill the jars to overflowing before putting 
on the covers. If screw covers are used, screw them as 
tight as you can, and as the jar cools keep tightening 
the covers. Wipe off the jars carefully, and stand them 
on their tops until cool to test whether or not they are 
securely sealed. 

Retain u Fresh Fruit” Flavor. Fruit may be canned 
with or without sugar. Most housewives prefer to use 
some sugar. However, some say the fresh fruit flavor is 
retained better by reheating and adding the sugar just 
before serving. 

When You Buy Canned Food. It is now possible to 
buy almost all kinds of foods in cans. But when we 
use canned foods, we must take the precaution to see 
that the food is still good. You can tell by the odor 
and appearance whether it is good without tasting it. 
If it smells bad, or if the liquid is cloudy, or the solid 


THREE SQUARE MEALS A DAY 


87 


A Simple Canning Budget for a 

Family of Five or Six 

Product 

Use 

Can 

Greens. 

Twice a week. 

Can at least 56 quarts to 
last seven months. 

Tomatoes. 

Asparagus. 

Beets. 

Carrots. 

Corn. 

Kohl rabi. 

Peas. 

Beans (dry and 
string). 

Twice a week. 

Three times a 
week (select 
from group). 

Can at least 64 quarts to 
last eight months. 

Can at least 108 quarts 
to last eight months. 

Apples. 

Blackberries. 

Cherries. 

Gooseberries. 

Grapes. 

Ground Cherries. 
Peaches. 

Plums. 

Raspberries. 

Pears. 

Rhubarb. 

Strawberries. 

Seven quarts a 
week (select 
from group). 

Can at least 242 quarts 
to last eight months. 

Jellies. 

Jams. 

Marmalades, etc. 

About five 
glasses a week. 

Put up at least 160 glasses 
or 60 pints to last eight 
months. 


Courtesy of the Iowa State College of Agriculture. 













88 


FIRST COURSE IN HOME MAKING 


part soft and mushy, it is likely that the food is spoiled.. 
A good way to test it, if there is any doubt, is to boil 
it in an open kettle five or ten minutes and notice the 
odor. 

The flavor of canned goods is improved if the can is 
opened and the contents poured into a bowl one-half 
hour before using. Canned goods should not stand in 
tin cans after being opened. Heat canned beans and 
peas in fresh water to improve the taste. Do not throw 
away the liquid drained off, save it to be used in soups 
or white sauce. 

Other Methods of Preserving Food 

We have now learned to preserve food by canning. 
By this method sterilization is by heat. Does all food 
have to be sterilized before it can be preserved 
indefinitely? 

Food can be preserved by cooking it with sugar; it can 
be made to keep by being salted or spiced, or pickled 
in brine or vinegar. Foods can also be preserved by 
drying them until no moisture remains. Can you tell 
why micro-organisms do not attack dried foods? 

Name three foods preserved by cooking with sugar. 
Name three that can be kept by being salted or spiced, 
or pickled in brine and vinegar. Name as many dry 
vegetables as you can. Which do you like better, canned 
fruit and vegetables or dried fruit and vegetables of the 
same kind? Are canned foods considered expensive 
foods? Are dried foods of the same product less ex¬ 
pensive? 

Jelly Making. The chief ingredients in a glass of 
jelly are sugar and fruit juice. What two chemicals 
must the fruit juice contain before it will make jelly? 
Do all juices contain both acid and pectin? How can 



THREE SQUARE MEALS A DAY 89 

you tell when fruit juice contains acid? From bulletins 
and reference books find out how to make a test for 
pectin. Currents, crab apples, sour apples, quinces, 
grapes, plums and blackberries are all good fruits for 


jelly making, provided they are not too ripe. Why will 
juices from over-ripe fruit not make jelly? Strawber¬ 
ries and peaches make good jelly if they are mixed with 
rhubarb or sour apples. Pectin will disappear if the 


Serving Wagon Prepared for Dinner Service. 

_ Courtesy of Combination Products Co., Chicago, 111. 


9 



90 


FIRST COURSE IN HOME MAKING 


fruit is cooked too long. Fruits that are not quite ripe 
are rich in both pectin and acid. 

Do you Sometimes Failt Too much sugar is a fre¬ 
quent cause of failure in jelly making. About three- 
fourths of a cup of sugar to a cup of juice is the correct 
proportion. Jelly should be cooked rapidly, not sim¬ 
mered. To obtain the best results, boil only two or three 
cups at a time in a low, flat kettle or sauce pan. Use 
enamel, aluminum, or granite ware. Do not use a pan 
which has been chipped. Do not use a galvanized spoon, 
nor a chipped enamel or granite spoon. 

Acid and Pectin May Be Added. There are a number 
of ways of supplying acid to fruit juices which are lack¬ 
ing in acid. Lemon or grapefruit juice may be added, 
or equal quantities of any tart fruit juice, crabapple, 
green grape, rhubarb, pineapple, or sour apple. 

Pectin can be bought on the market and can also be 
made at home. Find out how you can make pectin at 
home. 

Cooking the Fruit. Wash and pick over the fruit, 
removing the stems. Use the skin and seeds. The skins 
of fruit will add color to the jelly; seeds will give flavor. 
Cut large fruits in pieces. Cook the fruit slowly in 
water. Very little water is necessary for juicy fruits. 

Strain the Juice. When the fruit is cooked until it is 
very soft, strain through a bag of double cheesecloth. 
Wring the jelly bag out of hot water and suspend it 
from a strong support. Pour the cooked fruit into the 
bag and let it drip into a bowl. If clear jelly is desired, 
do not press the juice through the bag, but let it drip 
for several hours. 

Does It Drop from the Spoonf Measure the fruit 
juice and heat it. The time of cooking depends upon 
the amount of pectin and the acidity of the juice. The 


THREE SQUARE MEALS A DAY 


91 


time varies from eight to thirty minutes.- Skim the juice 
when necessary. While the juice is cooking measure 
three-fourths as much sugar as fruit juice and heat the 
sugar; for currants, green grapes, use equal quantities of 
sugar and fruit juice. Add the hot sugar to the boiling 
syrup and cook. When it falls from the spoon in heavy 
drops remove from fire. 

Fill Jelly Glasses. Pour in sterilized jelly glasses and 
stand away to cool. When cool and firm, fasten a piece 
of cotton on a skewer, dip in pure alcohol and wipe over 
the top of the jelly to destroy any germs that might 
cause fermentation. 

Cut glazed paper to fit inside the glasses, dip in 
alcohol and lay on top of the jelly. Cover each glass 
with a large piece of glazed paper with edges clipped and 
pasted firmly to outside of glass. Paraffin may be used 
for sealing, but it is less attractive and more expensive. 
Then, too, it may not prevent fermentation around the 
edges. The jelly is now ready to label and store away 
for future use. 

Using the Pulp of the Fruit. Jams, butters and 
marmalades are made from using the entire pulp of the 
fruit. After making jelly the pulp may be utilized for 
marmalade; or more jelly can be prepared from it by 
pouring over the pulp enough water to cover, mix and 
heat slowly until the boiling point is reached. Then 
strain and prepare jelly as before. 

Making Jam and Marmalade. The process of making 
jam, butter or marmalade may differ slightly for differ¬ 
ent fruits, but in general the pulp is pressed through a 
coarse sieve. Then cook the pulp down, adding a little 
sugar at a time. When spices are desired, add them 
about five minutes before taking off the stove. Continue 
to cook for jams and butters until it is thick enough to 




92 


FIRST COURSE IN HOME MAKING 


drop off the spoon. Marmalades are not so thick. All 
can be packed in small jars or large crocks. 

Don’t Forget the Preserves. In preserves the shape 
of the fruit should be retained. Three-fourths pound of 
sugar to a pound of fruit is about the right proportion. 
Spiced fruits are preserves seasoned with spices and 
vinegar. Conserves are preserves to which orange juice 
and rind, or lemon juice and rind, raisins and nuts are 
added. The nuts may be omitted, if desired. Two or 
more fruits are sometimes combined, with nuts added 
to make a conserve. 

Pickles. Pickling is a method of food preservation 
in which fruits or vegetables are combined with vinegar 
and spices. The vinegar may be sweetened or unsweet¬ 
ened. Meats may also be pickled, but brine is used 
instead of vinegar in pickling meats. The acid in the 
vinegar is the preservative, except in case of sweet 
pickles, where the amount of sugar used is sufficient to 
aid in preservation. 

In making pickles use a good grade of vinegar. Agate 
or porcelain-lined kettles should be used to avoid the 
action of vinegar on metals. 

Crisp vegetables, such as cabbage, cauliflower, onions, 
green beans, peppers and cucumbers are used for pickles. 
Fruits which are used for pickling are apples, peaches, 
pears and melon rind. 

Pickles must be finely chopped or heated sufficiently 
to allow the vinegar to pass through the cell walls. If 
cooked too long or boiled rapidly, pickles lose their 
fresh, crisp taste. 

If you are using vegetables cut into large pieces, place 
in the seasoned vinegar and bring to the boiling point. 
Another method is to heat the vinegar and pour it over 
the vegetables. It is not necessary to heat the vinegar 


THREE SQUARE MEALS A DAY 


93 


for finely chopped vegetables if the excess water has 
been sufficiently removed. 

Store Your Pickles. Sealing is not necessary, but it 
is a convenient way of storing pickles. They will keep 
in crocks, jars, or similar containers if they are well 
covered with the vinegar. Weigh, if necessary, and 
keep the container well covered. If mold appears skim 
the vinegar off carefully. Drain off the vinegar, bring 
it to the boiling point and pour back on pickles. Or, if 
it seems best, fresh vinegar may be heated and used. 

What Is a Relishf Pickles have very little food value. 
Their place among foods is to serve as a relish and add 
flavor to the meal. They should be used in moderation 
by grown-ups and never given to children. 

Removing the Water. Some of the water must be 
removed from vegetables or it will weaken the vinegar 
so the pickles will not keep. To remove the excess of 
water: 

1. Vegetables may be soaked overnight or longer in 
strong brine (one pint of salt to one gallon of water). 

2. Vegetables may be sliced and salt sprinkled between 
the layers and left to drain. 

3. Vegetables, chopped fine, may be pressed in a bag 
or a press to remove the excess of water. 

4. Vegetables may be dry salted and then pressed in 
a bag or press to remove the water. 

From bulletins and reference books find out how to 
preserve vegetables with salt. Is this a convenient 
method of food preservation? Also find out about the 
different methods of preserving meats. 

Preservation of Food by Drying 

To preserve foods by the drying method sufficient 
moisture must be removed so that organisms (germs) 



94 


FIRST COURSE IN HOME MAKING 



cannot grow and multiply. The moisture may be re¬ 
moved in home drying, by the heat of the sun, by 
artificial heat, by air heat, or by a combination of these. 

All Food Value Retained. One of the advantages in 
dried foods not to be overlooked is that they retain all 


Useful Type of Serving Wagon. 

—Courtesy of Combination Products Co., Chicago, 111. 

their food value. It requires very little equipment to 
dry food, and this may be easily made at home. Drying 
reduces the weight and bulk, which enables dried foods 
to be easily handled, shipped, or stored in small places. 
Dried food may be stored in containers which can be 
found in any home. 



THREE SQUARE MEALS A DAY 95 

Dry in the Sun. Sun drying is the most economical 
method, because there is no expense for fuel. However, 
it is the slowest method because the heat of the sun is 
not sufficient for rapid evaporation. This method also 
requires considerable handling, since drying foods must 
be protected from the rain and dew. Sun dried foods 
have a good flavor, but are dark in color and are 
frequently exposed to dust and insects. Clean boards, 
trays, cloth or paper may be used on which to spread 
fruits to be sun dried. Shallow trays or specially con¬ 
structed frames covered with glass to protect from dust 
and insects are also used. Small screened openings in 
the sides provide for circulation of the air to remove 
moisture. 

Drying by Artificial Heat. The oven of the cook stove 
may be used for this method. Place the fruits and 
vegetables in shallow pans or trays. Put in the oven, 
leaving the door partly open. Artificial drying is more 
rapid than sun drying, but considerable attention is re¬ 
quired to keep the product from getting too hot. Foods 
dried by this method retain their natural color better 
than when sun dried, and are more easily protected from 
dust and insects. This method is more expensive because 
it requires fuel. 

Various types of driers may be made of shallow trays 
one above the other. A drier of this kind must be placed 
on top of the stove or some heating arrangement. The 
bottom of the trays is of small meshed wire, sc that the 
current of air may pass up through the drying food and 
out the top of the drier. A variation of this type is 
heated by pan of warm water, thus maintaining an 
even heat with no danger of overheating. 

Preparation of Fruits and Vegetables for Drying. 
Clean and prepare as for cooking. Root vegetables 


96 


FIRST COURSE, IN HOME MAKING 


should be peeled. Beans and peas should be hulled; 
green beans should be strung. Fruits may be dried either 
with or without removing the skins. 

Small fruits may be dried whole. Large fruits and 
vegetables should be cut into pieces of uniform size. 
When large quantities are being handled a vegetable 
sheer will save time. 

Vegetables are sometimes blanched, but this is not 
essential .to successful drying. In drying corn it is better 
to cook until the milk is set before cutting from the cob. 
This saves waste. 

Storing Dried Foods. Dried products should be dried 
uniformly before being packed. They are sufficiently 
dry when the broken edges show no moisture or when 
the pieces readily fall apart when several are crushed 
in the hand. Sun dried foods which have been exposed 
to insects should be heated to 180 degrees Fahrenheit 
before being put away. This will destroy any eggs of 
insects which would otherwise develop on the dried fruit 
and spoil it. 

How Many Methods of Preserving Food? We have 
now discussed the preservation of food by heat, as in 
canning; removal of moisture, as by drying; by the 
addition of preservatives in which organisms cannot 
grow, such as salt, sugar, spices and vinegar. Is there 
another method by which food may be preserved. What 
method is used in your home to keep milk and butter 
from spoiling? Explain. 


Chapter III 


LEARN TO DRESS COMFORTABLY, SUIT¬ 
ABLY AND ATTRACTIVELY 

Do you know how to dress economically? Do you 
want to be well dressed? What does it mean to dress 
comfortably? Suitably? Attrac¬ 
tively? Comfortable clothing is 
healthful. Suitable clothing is in 
keeping with one’s occupation, as 
well as the time of day and the oc¬ 
casion. Attractive clothing is suited 
to the individual in style, color and 
design. Learn to take care of your 
clgthes and keep them in good re¬ 
pair. Learn to select your clothes 
intelligently. Learn how to make 
your own garments. 

You may buy most of your clothes 
“ready made,” but you will make 
a more intelligent selection when 
you have learned to make at least 
a few of your own garments. In 
order to be well and strong, you 
should consider first your health in 
selecting your clothes. If you are to 
live within your father’s income, you 
must learn to plan your wardrobe 
and buy wisely. 

Let’s take the time each day to 
ask the following questions: 

1. Are my clothes neat and clean? 

2. Am I suitably dressed? 

97 














98 


FIRST COURSE IN HOME MAKING 


3. Am I comfortably dressed? 

4. Are my underclothes as tidy and clean as my 

outer garments? 

5. Do my stockings need mending? 

6. Are my shoes comfortable? 

7. Are my shoes in good repair? 

8. Is my handkerchief clean and ready for use? 

9. Have I given my hands, teeth, hair, etc., proper 

attention? 

10. Are any of my clothes “pinned together”? 

11. Are my clothes on “straight”? 

12. Do I give others the impression of a “well 

groomed” person? 

LABORATORY WORK 

Making Cooking Aprons, Hand-Towels and Holders 

Laboratory Work Dress. We should at all times ap¬ 
pear neat and clean. Our dress while at work should be 
suitable to the occasion. How should we dress while at 
work in the kitchen? Wear a simple wash dress or apron 
while at work in the kitchen, both at home and at school. 
Wash dresses are appropriate, comfortable, inexpensive 
and easily kept clean. We will also need hand towels 
and holders—Why? How many aprons, towels and 
holders will be needed? Remember that in order to keep 
our clothing fresh and clean, these garments must be 
laundered frequently. 

Select Pattern. The pattern should be simple and 
easily made. Since you will wear this apron over your 
dresses at school, select a pattern that is easy to put on 
and hangs loose from the shoulder. Your teacher will 
help you select this pattern. Perhaps she can show you 
a number of pictures or even ready-made aprons, which 
will help you in this decision. Perhaps all members of 
your class will use the same pattern. 


LEARN TO DRESS 


99 


Take Measurements. Take measurements and find 
out how much material is needed. With the tape 
measure, take the length from your shoulder down to 
the required length of the apron skirt. This length will 
vary according to your height and the length of your 
dresses. If you are growing fast, you may want to 
lengthen your aprons in a few months. How can you 
do this? How much material do you need? Multiply 
the length from your shoulder to the bottom of the skirt, 
plus approximately four inches for the hem and shrink¬ 
age, by two and you will have the number of inches 
needed. Find out how many yards you will need, since 
you buy material by the yard. How wide is muslin? 
Why do you need material that is at least thirty-six 
inches wide? 

Select Material for Apron. This material should be 
durable, inexpensive and easily laundered. Use bleached 
or unbleached muslin. 

Now that you have purchased the material for your 
apron, you must learn how to shrink the material. Why 
is this necessary? After shrinking your apron material, 
straighten it out at both ends and you are ready for 
the pattern. How will you straighten muslin? 

Understand the Pattern. If you are using a commer¬ 
cial pattern, read carefully the directions and follow 
them. You may need some assistance in understanding 
the directions, if this is your first time to use a commer¬ 
cial pattern. You should understand the meaning of 
the notches, perforations, guide charts and other general 
directions. It may be necessary to alter the pattern. 
By altering the pattern we mean to make whatever 
changes are necessary. It will be necessary to ask for 
assistance from some older person when altering your 
first pattern. 


o 


100 


FIRST COURSE IN HOME MAKING 



Make a Study of Sewing Machines. Do you know 
how to use a machine? If not take time right now to 


Studying a Pattern for Little Sister’s Dress. 

learn. You will find much interesting material in the 
reference books, bulletins, and magazines in your school 
library. “The History and Development of Sewing 
Machines” is a good subject for one of your themes. 



LEARN TO DRESS 


101 


Making the Apron 

With the material ready, the pattern adjusted, some 
knowledge of the sewing machine, you are now ready to 
cut out your apron. 

1. Place the pattern on the goods, according to 
directions. 

2. Mark notches instead of cutting as cutting weakens 
the material and one often cuts' deeper than 
necessary. 

3. Cut out garment. 

4. Put apron together. 

5. Baste seams and fit garment. Learn to use 

' pins in basting and fitting. Use a French seam in 

joining the garment together under the arms. You 
will use French seams often in making under¬ 
garments and aprons. Read the directions care¬ 
fully. Some people turn the French seam on the 
right side of the garment instead of the wrong, 
when making the first French seam. Find some 
garment at home or at school with French seams. 

6. Baste a one-inch hem on each side of back opening. 

7. Stitch seams. 

8. Finish neck and arm holes with bias binding. You 
must now learn to cut true bias and join bias 
strips and how to use a bias facing. 

9. Put on apron, pin together in back and get some 
one to help you take your “skirt length.” Decide 
how long you want your apron. With a yard 
stick measure up from the floor the number of 
inches that you want the finished skirt from the 
floor, mark with pins, turn raw edge under, baste 
using tiny plaits on the curves when necessary and 
stitch on machine or by hand. 


102 FIRST COURSE IN HOME MAKING 

10. If pocket and belt are to be used, make according 
to directions on pattern. Adjust pocket and belt 
with the apron on, pin in place, baste seam when 
sewing on pocket, retrace the stitching on each side 
of the pocket opening. Fasten threads securely. 
To fasten machine stitching, draw both threads to 
the same side of the stitching and tie. 

11. Remove all bastings and marking threads; be sure 
that all threads are tied. Cut off all unnecessary 
threads, leaving the work in a neat condition. 

12. Make buttonholes and sew on buttons. The only 
way to make good buttonholes is to make button¬ 
holes often. Try to improve each time. 

13. No garment is finished until carefully pressed, and 
neatly folded or hung properly in the clothes 
closet. 

Judging the Finished Product. Judge your own gar¬ 
ment by comparing it with other aprons made in the 
class and with ready-made * garments. How much did 
your apron cost? How much time did you spend? 
Compare the cost and amount of the time with the 
approximate cost of a ready-made garment of the same 
quality and kind. How much is your time worth? 
What did you learn in making this apron? You should 
be able to make a second apron in half the time required 
to make the first one. Why? Make aprons at home for 
other members of the family. Did you make mistakes 
on the first garment that you can correct when making 
other aprons? 

Making Towels 

You will need at least two hand towels. In selecting 
the material for the towels, remember that good toweling 
is soft and takes up water quickly. Linen toweling is 


LEARN TO DRESS 


103 


more absorbent than the cotton toweling but is also more 
expensive. Fine crash toweling makes a good hand 
towel. Buy from one-half to three-fourths of a yard 
for each towel. Your teacher may have some directions 
to give the entire class. Should your towels all be of the 
same length and quality of material? 

Getting the Towel Ready for Use. Straighten ends. 
By what method? One way to finish a guest towel is to 
draw several threads about two inches from edge and 
hemstitch. Can you learn how to hemstitch by reading 
the directions? A narrow hem makes a neat finish for 
a hand towel. Decide on width of hem, baste and hem. 

Making Other Towels. Select material for guest towel 
which may be used for your mother’s Christmas present. 
What decorative stitch can be used on this towel? Do 
not put much hand work on a cotton towel. Why? 

Making Holders 

Do You Need a Holder? You can possibly make 
holders to suit your need from scraps of material which 
have been left from other garments; however, a strip of 
muslin about twenty-four inches long and six inches 
wide may be used. You will also need a piece of material 
such as gingham, poplin, or chambray, which is approxi¬ 
mately twelve inches long and six inches wide. Fold the 
muslin strip to four thickness, so that it makes a square, 
baste to keep the edges even. Turn down the edge of 
the chambray one-fourth inch on the wrong side, baste 
and cover the muslin square with this strip. Stitch with 
machine on all four sides of the holder and cross the 
holder so that the muslin will not slip. This will give you 
a little practice in quilting. Make a loop with a piece 
of tape, so that the holder can be hung up when not in 
use. 


104 


FIRST COURSE IN HOME MAKING 


CLOTHING—CARE, STORAGE, REPAIR AND 
LAUNDERING 

Care of Clothing 

Before we get any new clothes we should first see that 
those we have are put in good condition. What can we 
learn in school about caring for and mending our clothes? 

Care for Your Clothing. No garment looks neat un¬ 
less it is well cared for. Every girl should form the habit 
of keeping her clothes in good condition and should learn 
to do the work herself. 

We may have clothes for every occasion, of lovely 
materials, beautifully made, good in color and line, yet 
if our clothing is not kept in good condition, we are not 
well dressed. A few clothes well cared for are better 
than many clothes poorly kept. The length of time a 
garment may be worn can be increased by proper care. 

Keep Your Clothes Clean. Clothes, if they are to look 
their best, must be kept clean. The surface dust and 
dirt should be removed immediately after wearing. Silk, 
woolen garments and hats should be brushed. For this 
purpose, have both soft and stiff brushes. Shaking helps 
to remove dust from woolens, cotton and linens. A piece 
of velvet is good for removing dust from silk or satin. 

Air Your Clothes. All clothing, including shoes, 
should be well aired. It is good occasionally to put 
clothes out of doors where they will get both air and sun¬ 
shine, as this will do much towards keeping them fresh 
and clean. Air clothes well before putting away. Hang- 
dresses, underwear and stockings over chairs at night. 
Never throw your clothes in a heap on the floor. Why? 

Hang Up Your Clothes. Dresses, waists, coats and 
suit coats, should be kept on hangers. These can be 
bought, and are quite inexpensive. They can also be 


LEARN TO DRESS 


105 


made of rolled newspapers, tied through the center and 
suspended by a cord. A smooth covered stick, the 
width of the shoulders, may be used. More garments 
may be hung in a small space if two or more rods are 
added to the usual hooks in the clothes closet. Skirts 
should be hung from the waist band. Trousers hangers 
of various types are good for this. Large safety pins 
make good substitutes. Skirts with very bias seams, 
loosely woven sweaters and garments which are apt to 
stretch, are better kept in a box or drawer. 

Protect Your Clothes. It is also well to have some 
protective covering for your garments, especially if one 
lives where there is much dust or coal smoke. Make 
these of old garments or heavy, unbleached muslin. A 
simple one can be made of yard-wide material twice the 
length of the garment, plus one-half yard of finishing. 
This may be made into a plain bag with one-inch hems 
at the bottom, buttoned together, and a small round hole 
in the bottom of the bag through which to slip the hook 
of the hanger; part of the extra material may be turned 
up to form a flap at the bottom. Fasten with buttons or 
snaps. Dresses in use soil quickly across the shoulders, 
around the neck and down the front. Linings, collars, 
cuffs and vests which can be easily removed and cleaned 
will help to keep the dress in better condition. Aprons 
will also protect the dress. These may be of the cover¬ 
all type for use when doing heavy work, or small ones 
for sewing or working about the house. 

Press Your Clothes. Pressing adds much to the 
appearance of garments. For wool, cover with a thick, 
damp cloth and press with a heavy hot iron until the 
cloth is almost dry. Be careful not to iron until the 
cloth is dry, as this often causes the material to shine. 
“Shine” is also caused by grease and by wearing off the 


106 


FIRST COURSE IN HOME MAKING 


nap. A tablespoon of ammonia to a quart of tepid water 
is good for sponging shiny material before pressing. Nap 
may be brushed up with a stiff brush. For silk, do not 
use too hot an iron, as extreme heat injures the material. 
Press on the wrong side of the material or garment. Cot¬ 
ton or linen garments can be worn for some time without 
laundering if they are pressed often. It is sometimes 
necessary to sponge with clear water before pressing. 

Much practice is necessary before pressing can be done 
well. Garments may be sent to pressing and cleaning 
establishments to be pressed, but this is expensive. 
Many garments can be pressed at home if the work is 
carefully done. 

Dry Clean Your Clothes. Garments made of ma¬ 
terials such as silk, wool, lace, or chiffon which lose much 
of their finish or cannot be successfully washed, should 
be occasionally dry cleaned. This may be done by a 
commercial dry cleaner, or it may be done at home. If 
it is done at home, great care should be taken, as the 
materials used are very explosive. Do the work out of 
doors, if possible; if not, be sure to have windows and 
doors open and no fire or light near. Have at least five 
gallons of good gasoline. This may be tested by putting 
a drop on a piece of white paper; if it evaporates and 
leaves no stain or white ring it will be all right for 
cleaning. Have three pans or containers, one . for wash¬ 
ing and two for rinsing. Greater success will be had if 
in the first container a gasoline soap is used. These dry 
cleaning soaps may be secured at the drug store. Gar¬ 
ments must be thoroughly rinsed and then allowed to 
dry in the open air. Any remaining spots may usually 
be removed by sponging with clear water. Pressing 
helps to remove the odor. 


LEARN TO DRESS 


107 


Do not attempt dry cleaning at home without the 
assistance of your mother or some older person. 

Take Care of Shoes, Hats and Gloves. Unless shoes, 
hats and gloves are well cared for, one cannot look one’s 
best. Choose shoes of standard style and color; have 


Some Common Stains and IIow to Remove Them 

Stain 

Cleaning Fluid 

Method 

Acid. 

Ammonia. 

Sponge with water containing 
a little ammonia. Some¬ 
times fumes from the bottle 
are sufficient. 

Blood. 

Warm water. 

Warm water and 
ammonia. 

Warm water and 
naphtha soap. 

Warm water and 
raw starch. 

Wash in warm water until 
stain disappears. 

Ammonia assists in dissolving 
blood. 

If heavy or new goods, make 
a paste of raw starch and 
warm water. Spread on 
stain; as fast as starch is 
discolored make another 
application. 

• 

Chocolate. 

Borax and cold 
water. 

Cover with borax, wash with 
cold water. Boiling will 
remove trace of stain. 

Coffee. 

Boiling Water. 

Spread stain over a bowl, 
pour boiling water on it 
from a height so as to strike 
the stain with force. 

Cream. 

Cold water. 

Warm water and 
soap. 

Wash in cold water, then in 
warm water and soap. 


o 























108 


FIRST COURSE IN HOME MAKING 


Some Common Stains and 

How to Remove Them 

Stain 

Cleaning Fluid 

Method 

Fruit. 

Boiling water. 

Borax. 

Javelle (for white 
cotton and 
linens). 

Borax and am¬ 
monia (for wool¬ 
ens, silk and 
colors). 

Use same as for coffee stains. 

Borax will assist in removing 
stubborn stain. Use Ja¬ 
velle solution and boiling 
water in equal quantities 
and immerse stained por¬ 
tion, allow to soak for a few 
minutes, then rinse thor¬ 
oughly in boiling water. 

Grass. 

Cold water with¬ 
out soap. 

Alcohol, ether. 

Wash a fresh stain in cold 
water. 

Alcohol or ether will dissolve 
the green coloring when 
material cannot be washed. 

Grease. 

Javelle (for white 
cotton and 
linens). 

Ether, alcohol, 

benzine (for deli¬ 
cate fabrics). 

Fuller’s earth, 
chalk. 

Wash in warm water and soap. 
Remove traces of grease 
stains by bleaching with 
Javelle. 

Apply with cloth, preferably 
the same material, rubbing 
the stain lightly until all 
the cleaning fluid is evapor¬ 
ated. 

Apply the powder to the stain 
and let stand several hours, 
brush off lightly. 

Ink. 

Salt and lemon 
juice. 

Moisten with salt and lemon 
juice. Lay in sun. 


Salts of lemon. 

Oxalic acid or hy¬ 
drochloric acid 
acid and Javelle. 

Ink eradicators. 

Apply as a powder. Then 
pour on boiling water. 

Apply a few drops of oxalic 
acid, follow with a few 
drops of Javelle and rinse 
quickly, with boiling water. 

Use as directed on the box. 




























LEARN TO DRESS 


109 


Some Common Stains and How to Remove Them 

Stain 

Cleaning Fluid 

Method 

Iron rust. 

Lemon juice and 
salt. 

Cream of tartar. 

Sprinkle stain with salt and 
moisten with lemon juice; 
lay in the sun. 

Apply to spot, wash in hot 
water. Rinse thoroughly. 

Milk. 

Cold water. 

Wash in cold water, then 
follow with soap. 

Paint. 

Soap and water. 

Gasoline, turpen¬ 
tine, benzine. 

If paint is fresh, use soap 
and water at once if 
material is washable. 

Wash the spot in any one of 
these, remembering that 
they are inflammable. Old 
stains may be softened 
first with lard, oil or kero¬ 
sene. 

Perspira¬ 

tion. 

Soap and water 
(white goods). 

• 

Wash in warm water and soap. 
Place in sun to dry. (Odor 
in non-washabe material 
may be removed with chlo¬ 
roform.) 


them carefully fitted. Be sure they are long enough. 
What kind of heels should you wear? Good, well-fitted 
shoes last longer and look better, but they must be given 
proper care. They should be kept well polished, in good 
repair, should be well aired, carefully dried, and when not 
in use, kept on shoe trees or stuffed with tissue paper. 
Gloves, whether silk, kid or cotton, must be kept clean 
and in good repair. Kid gloves may be dry cleaned and 



















110 


FIRST COURSE IN HOME MAKING 


fabric gloves may be washed in warm water with a mild 
soap. Hats should be carefully brushed and kept in good 
repair. When not in use, hats should be kept in covered 
boxes. 

Plan thoughtfully, buy carefully, keep your clothes in 
good repair, and as a reward you will have clothes that 
will not only look better, but clothes that will wear 
longer. 

Remove Spots and Stains. Spots should be removed 
immediately, especially from woolen garments, as dust 
settles in them and makes later cleaning more difficult. 
Sugar spots may be removed by sponging with clear 
water. If grease is present, benzine, ether, chloroform, or 
some of the commercial cleaning fluids must be used. 
Stains should be removed before the garment is laun¬ 
dered and as soon as possible after the stain is made. 

Directions for Making Stain Removers 

Javelle Water. Javelle water removes all color and 
should not be used on colored materials. Dissolve one- 
half pound of chloride of lime in two quarts of cold 
water and one pound of washing soda in one quart of 
boiling water. Let both settle and pour off the clear 
liquid. Mix, let the mixture settle, strain through a 
cloth, pour into bottles, cork, and keep in a dark place. 
For stain removal, dilute with an equal amount of cold 
water. Soak the article in this until the stain disap¬ 
pears, then rinse thoroughly in several clear waters and 
finally in diluted ammonia water. For whitening clothes, 
use from two to three tablespoonfuls of the liquid in the 
water in which the clothes are boiled. 

Oxalic Acid (mark poison). Dissolve one teaspoon of 
crystals in three-fourths cup of hot water. 


LEARN TO DRESS 


111 


Peroxide of Hydrogen. Add a few drops of ammonia 
to the hydrogen peroxide just before using. 

Detergent (for removing grease spots). 

% oz. white castile soap % oz. ether 
y 2 oz. alcohol 2 oz. ammonia 

1%. quarts soft water 

Cut the soap fine and heat in 1 cup of soft water until 
dissolved; Then add 1% quarts of cold water and the 
other ingredients. Store in glass jar or bottles. 

For cleaning black goods, use 3 to 4 tablespoonfuls to 
a pint of warm water. For removing spots from woolen 
goods apply with a sponge. It may be slightly diluted. 
Try the solution on a piece of material before using to 
be sure that ether will not affect the color. 

The Storage of Clothing 

Where Do You Store Your Clothingf The storage of 
clothing between seasons and when not in use is equally 
as important as other phases of the care of clothing. 
When preparing garments for storage, choose a sunny, 
windy day. Blankets, furs and clothing should hang 
out of doors for several hours. Soiled places attract 
moths. It is, therefore, important to remove all grease 
spots and dirt. 

Fold Garments Carefully. The folding of the garment 
should be orderly and any parts of the garments which 
are apt to crush, such as sleeves, should have soft, dark 
tissue paper inserted. If you do not know how to fold 
cloth garments you should ask the tailor or dressmaker 
for assistance. In folding woolen garments two parts 
of the cloth should not touch each other, but paper 
should be placed between. Newspapers are very satis¬ 
factory for wrapping dark cloth suits. The package or 


FIRST COURSE IN HOME MAKING 


112 

box should be made secure by pasting pieces of paper 
over any part where the moth can enter. Each garment 
should be labeled. If special care is given to woolen gar¬ 
ments, it should not be necessary to put them in cold 
storage. 

Woolen Garments Require Special Attention. When 
woolen clothing is stored during the summer it is very 
essential that it be protected against moths. Clothes 
moths destroy woolen textiles, fur, feathers, carpets and 
upholstery. The damage is done by the larvae or worm 
which develops from the moth egg. Prevention is the 
best method of protection against moths. To keep moths 
from depositing eggs, hang textiles in sun and air; beat 
and brush to remove eggs that may be present; pack air 
tight in clean boxes or bags of strong paper, using 
tobacco, camphor, cedar chips, naphthaline balls, moth 
balls or odorless moth powder as a preventive. Gar¬ 
ments which are to be put away should be dry and clean. 
They should be brushed thoroughly so that lapels and 
pockets do not harbor the eggs. 

How to Exterminate Moths. When the moth worm 
has developed the housekeeper should give special atten¬ 
tion to the closet or storage place. First, take the cloth¬ 
ing out to the sunlight and brush thoroughly; wash 
closets with strong soap suds; burn sulphur candles; 
spray walls, shelves and boxes with oil of cedar, gasoline 
or benzine. If gasoline or benzine are used great care 
should be taken to prevent fire. 

Moths begin to lay their eggs in the northern part of 
the country in April and June, but in warm climates 
moths may be found at any time. The little gray moth 
miller flies about the room trying to find a place to 
deposit her eggs. Garments which are not clean, well 
brushed and in use are first selected by the mother moth. 


LEARN TO DRESS 


113 


The only safe way to care for clothing and furs is to 
keep the moth away from the garment, which can be 
done by putting the garments away in tightly closed 
cedar bags, paper packages, boxes, cedar chests or heavy 
tar paper bags. Woolen garments that are not to be put 
away should have frequent shakings, brushings and beat¬ 
ings and exposure to sunlight. 

Evening Gowns and Party Dresses. In storing eve¬ 
ning gowns, silk dresses or fancy blouses tissue paper 
should be used freely in the spaces between the folds. 
All garments should be carefully pulled into shape before 
storing. Do not put summer clothing away when 
starched. Cotton and linen mildew more quickly than 
any other textiles and should, therefore, be kept in a 
dry place. Heavy clothing should never be left hanging 
all summer as the shoulders or bias seams are easily 
pulled out of shape. 

Roll Flat Goods. When putting away flat goods such 
as linen and ribbons, roll them on bolts or boards similar 
to the method used in the factories where these materials 
are made for sale. These bolts may be made with news¬ 
papers or wrapping paper rolled over a broomstick. Mail¬ 
ing tubes of various sizes may also be used. 

Be Ready When the Weather Changes. See that hats, 
wraps, hosiery and underwear are clean and in good 
repair. Shoes that are not to be worn for the season 
should be cleaned, put on shoe trees and stored carefully. 

Mend Your Clothes 

Garments pinned together look very untidy, and an 
untidy person is never a well dressed person. Hooks and 
eyes, snap fasteners and buttons should always be sewed 
on as soon as they come off the garment. Stockings 
should be mended neatly and never worn with holes in 


114 FIRST COURSE IN HOME MAKING 

them. Garments that need patching should be mended 
carefully, and before they are laundered, if possible. 

To keep clothes in good condition, it is essential to 
keep them in good repair. Mend the rips and tears; sew 
on buttons, hooks and eyes, snaps and trimmings; 
strengthen or re-work button holes; darn worn places 
or reinforce by placing a piece of cloth underneath and 
catching or darning it to the material with ravelings or 
self-colored thread. 

Mend Your Own Garments. Bring your own garments 
to school and learn how to mend. Ask your mother to 
help you select garments needing buttons, hooks and 
eyes, and snaps. She will also be able to find stockings 
ready to darn and many garments needing patches or 
mending. When you have learned to mend and take 
care of your own clothes perhaps your mother will let 
you mend your little brother’s or sister’s garments. If 
you have no brothers or sisters of your own, ask your 
mother or teacher to find some little boy or girl who 
needs your help. Soon you will be able to relieve your 
mother of the entire responsibility of mending and re¬ 
pairing the family clothes. What tools and equipment 
are needed in the mending basket? 

Sewing on Buttons. Sew the button over a pin so that 
the stitches will not be drawn too tight. Four-hole but¬ 
tons may have the stitches form a cross on top of the 
button or two parallel lines. What is a parallel line? 
Fasten the thread securely and neatly on the wrong side. 

Sewing on Hooks and Eyes. Be sure to place hooks 
and eyes directly opposite each other and far enough 
from the edge of the garment so that they cannot be seen 
on the outside. You may use the buttonhole stitch in 
sewing the hooks on as this makes a neat and strong 
finish. Sew all around the loop of the eye; hold it 


LEARN TO DRESS 


115 


securely in place. Fasten stitches close to the curve to 
hold it firmly. 

Sewing on Ball and Socket Fasteners. Sew the socket 
piece on the under side of the opening and the ball piece 
on the upper side. Use a plain over-and-over stitch, 
taking several stitches into each hole. 

How to Darn. Darning is the replacing of worn mate¬ 
rial with a weaving stitch and is one of the very best 
methods of repairing stockings, sweaters and all kinds of 
knit clothing. The thread should match the material in 
the garment as nearly as possible both in color and kind. 
What kind of a needle do you need? One that is too 
large will cause the weaving to be too loose. 

Darning Stockings. Trim away the ragged edges 
around the hole. Strengthen the weakened places by 
weaving the darning thread in and out to add thickness. 
Begin the weaving a few stitches to the side of the hole; 
then when the hole is reached, weave in and out below 
the hole; carry the thread across to the opposite side 
of the hole and weave in a few more stitches. Have the 
thread go in the cloth on the right side once and on the 
wrong side the next time so that no raw edge will show. 
Continue until the hole is covered with threads, then 
weave in and out of the material on this side to strengthen 
it. You are now ready to fill in threads going in oppo¬ 
site direction. Weave in and out of the material next to 
the hole and then weave over and under the thread across 
the hole; go over one and under one; over and under one 
across to the opposite side. Continue in this manner 
until the hole has been filled in. Be careful not to draw 
the threads enough to pucker them. Always match the 
color of the stockings with the thread used. Use two 
strands of darning cotton for heavy cotton, one strand 


116 


FIRST COURSE IN HOME MAKING 


for thin cotton stockings. Use silk darning thread for 
silk hose, and yarn for woolen hose. 

Patching. 'Patching is a method of repairing that is 
used when the hole is too large to be darned. If possible 
take an old piece of the material as a new one is apt to 
be of a different color and strong enough to tear away 
the weakened part of the cloth. There are two kinds of 
patches—a hemmed patch and the overhand patch. 

To Make a Hemmed Patch. Trim the hole neatly in 
the form of a square rectangle. Cut diagonally one- 
fourth inch at each corner, crease a one-fourth inch fold 
to the wrong side on all sides of the hole. Cut the patch 
one inch larger than the open space, matching the figure 
if there is one, and having the warp threads run parallel 
with the warp threads of the garment. Baste the patch 
to the under side of the garment with the right side to the 
wrong side of the garment. Hein down the turned in 
edges of the hole. On the wrong side of the garment 
turn the edge of the patch and fasten with a catch stitch. 
What is a catch stitch? 

To Make the Overhand Patch. Prepare the hole the 
same as for the hemmed patch. Cut the patch one inch 
larger than the hole in each direction, matching the de¬ 
sign if there is a design or figure in the material. Turn 
a one-fourth inch fold to the wrong side of the four sides 
of the place to be patched, turn in the edges of the patch 
so that it will exactly fit into the space to be filled, over¬ 
hand in place from the wrong side taking care to have 
the stitches show as little -as possible on the right side. 
Use as fine a needle as will hold the thread. Work care¬ 
fully or the material will pucker. After overhanding the 
patch into place, overcast the raw edges on the patch and 
garment. If new material is to be used and the old gar¬ 
ment is faded, place the new piece in the sun until it 


LEARN TO DRESS 


117 


resembles the color of the garment. Do any of your 
clothes need mending? Should we allow girls to remain 
in the class whose clothes are pinned together? 

Laundering Our Clothes 

It is not sufficient that our clothes should all be 
mended. They must be kept clean. What can we learn 
in school about laundering our own clothes? You can 
learn a great deal about the laundry problem if you are 
permitted to launder your own laboratory uniform at 
school, at least a part of the time. 

Do you have table linen at school? Bring type gar¬ 
ments from home to launder when possible. When you 
have learned to launder a few garments well you will be 
a better judge of laundry work. Why? 

There is a right way and a wrong way to do laundry 
work as well as every other phase of housekeeping. 
Knowing the scientific facts which can be applied in the 
right way of doing laundry work takes away much of 
the drudgery; then, too, one should know and under¬ 
stand the practical labor-saving devices which are avail¬ 
able at the present time. Add new equipment when pos¬ 
sible. 

Visit some laundry establishment and observe the use 
of the different machines. Why do you want a machine? 
Does it save time and strength How many hours does 
your mother spend over the washtub each week? Esti¬ 
mate the amount of money which could be saved each 
week by doing all the laundering at home. If in your 
family the laundering is always done at home perhaps 
you spend money for some other kind of household work 
which your mother could do provided it was not neces¬ 
sary for her to spend so many hours with the laundry 
work. The money spent on candy, chewing gum and 


118 


FIRST COURSE IN HOME MAKING 



shows might be saved to buy mother a washing machine. 
Every member of the family should help with the laun¬ 
dering if it is done at home. 


A Good Type of Machine for the Home Laundry. 

Preparation of the Wash. It is economical to wash 
underclothes and other washable garments before they 
are badly soiled; this is especially true when the laundry 








LEARN TO DRESS 


119 


must be done by hand rubbing. Cleanliness increases the 
length of service from any garment. Wash your stock¬ 
ings frequently. It relieves continual strain on the same 
parts of the stocking, making them wear longer. 

All clothes must be prepared for washing no matter 
where it is to be done, all soiled garments must be col¬ 
lected, garments needing mending should be cared for; 
all pockets emptied, stains removed, garments sorted and 
various soiled garments put to soak in cold water. If 
the laundry is to be done at home, the laundry supplies 
should be checked, soap solution prepared and any other 
supplies ordered that are needed. 

Mending. Most garments should be mended before 
being laundered, this not only being economy from the 
standpoint of the amount of mending to be done but pre¬ 
vents wrinkling the ironed garment. Many prefer to 
mend underwear and stockings after being washed; how¬ 
ever, it is a great saving to catch drop-stitches before 
laundering. 

To Set the Color. Delicately colored fabrics often 
fade when washed. It is always advisable to test the 
color by washing a small piece of fabric. Various means 
are used in setting colors. A few household methods of 
setting color: 

Salt, 1 cup to 1 gallon of water; 

Vinegar, % cup to 1 gallon of water; 

Sugar of lead, 1 teaspoon to 1 gallon of water (poison) 

Alum, 1 tablespoon to 1 gallon of water 

Sorting. Careful sorting is important. By sorting, we 
mean placing together all garments with color and those 
without color; separate woolens and silks from cotton 
and linens. Place together garments that need special 
care. If the laundry is to be done away from home it 
will be necessary to make complete lists of all laundry 


120 FIRST COURSE IN HOME MAKING 

to be done; make these lists in duplicate and keep one at 
home as a checking list. 

Washing Clothes at Home. Soak all white clothes as 
this saves time and money. Soaking removes stains that 
are soluble in cold water. Do not put soap in cold water 
in which clothes are to be soaked; many find it very 
helpful to add a little soda which unites with the grease 
and changes it into a soapy mass. However, it is best 
to add soda only to the water in which very soiled clothes 
are to be soaked. Be sure that the soda is dissolved in 
water. Soak only cottons and linens. 

Washing. Wash in warm water and soap suds. There 
has been enough soap used when the suds hold and do 
not settle on the water as a scum. 

The process of washing the clothes simply means the 
removal of dirt. This dirt is removed through friction 
or through agitation; as the water and soap are forced 
through the garments the dirt becomes loosened and is 
dislodged by mechanical force. 

When the Washing Is to Be Done With a Tub and 
Washboard. When the tub and washboard are the only 
means employed in removing the dirt from soiled gar¬ 
ments it is very necessary that the clothes be soaked 
before being washed, as this saves time and energy. The 
especially soiled parts should be rubbed directly on the 
washboard after the soap has been applied. Do not try 
to rub small articles such as handkerchiefs; take suffi¬ 
cient clothes in the hand to make a cushion and then do 
the rubbing with the hard part of the hand. For certain 
garments, like soiled jumpers or overalls, a stiff scrub¬ 
bing brush may be used to good advantage. Use the 
brush on both sides of the garment. 

Washing By Machine. When the washing is to be 
done by the machine, plenty of good soap suds should 


LEARN TO DRESS 


121 


be used and time allowed for the suds to attack the dirt. 
Estimate the amount of time used in washing with ma¬ 
chine as compared with hand rub. When it is possible 
to buy a machine get the dealer to demonstrate it in your 
own home. Be sure that you understand all the details 
of using the machine before attempting to use it alone. 

Wringing. Proper wringing is important. As the 
clothes are passed from one water to the other the water 
from the first tub should be wrung out. Wring the 
clothes with the garments in straight folds if this wring¬ 
ing is done through the wringer. Be sure that you pro¬ 
tect the buttons or they will be torn off and broken. 

Boiling. When clothes are to be boiled they should 
be wrung out and soaped all over, especially neckbands, 
wristbands and hems. Have enough water to permit the 
clothes to float. The amount of soap to be used is deter¬ 
mined by the hardness of the water and the grease and 
dirt in the clothes. Generally speaking, add more soap 
when the water is hard. Add the clothes to suds in the 
boiler slowly. The steam and heat will tend to loosen 
the clothes and will allow the dirt to be set free. Ordi¬ 
narily, when clothes are not greatly soiled, it is not neces¬ 
sary to boil, simply add soapy water and allow the 
clothes to stand for a few minutes. Never boil longer 
than five minutes. It is not necessary to boil clothes 
every week. Boil only white linens and cottons. Boiling 
helps to clean very soiled clothing and is good to sterilize 
the clothes. 

Rinsing. Rinsing is perhaps more important than any 
other phase of laundry work, especially when you con¬ 
sider only the appearance of the clothes. Since launder¬ 
ing is simply a device of removing dirt by chemical or 
mechanical process, it is necessary to have all clothes 
rinsed thoroughly since this will remove loosened dirt. 


o 


122 


FIRST COURSE IN HOME MAKING 


The first rinse water should be hot. The hot rinsing will 
do much to clear away the grease, soil and soap. Rinsing 
in hot water also helps to bleach. Follow hot rinsing 
with cold water. Add bluing to the last rinse water. 

Bluing. Blue in well stirred, clean blue water. If 
solid blues are used, tie them in several thicknesses of 



Is Only Fun Here. What About Helping Mother at Home? 

cheesecloth or a heavy piece of flannel or muslin. Use 
about one teaspoonful of liquid blue to a tub; or about 
one-third of a ball to a tub. Bluing is used to prevent 
clothes from turning yellow. Follow the directions on 
the bottle, or box if you use ball bluing. No definite 
directions can be given for the use of bluing since the 
amount varies with the kind of clothes, the number of 
clothes in the tub and the kind of bluing you use. 

Starching. Since starch is used to stiffen clothes it is 







LEARN TO DRESS 


123 


to be added to the water in which such clothes as collars, 
cuffs or dresses are rinsed the last time. Starch not only 
stiffens clothes but gives them a glossy, new appearance 
and makes them keep clean longer, due to the smooth 
surface which resists moisture. When the garment is to 
be starched, use the following proportions: 

Vz tablespoon starch 
1 teaspoon paraffin* 

1 teaspoon borax 
1 quart hot water 

Mix all dry ingredients, moisten with cold water, and 
then add boiling water, stirring well. Cook until paste 
is clear, about ten minutes, stirring to prevent burning. 
Use starch only after being well cooked and strained. 
Use hot starch for all things except colors. Starch with 
garments wrong side out. Wring out all the starch that 
can be wrung out, and rub in the remainder. A good 
worker never leaves a glaze of starch on the garment, 
but works it well into the fabric. Avoid using a starch 
too thick and pasty. 

Hanging and Drying. Hang clothes in the open air 
whenever possible. The fresh air and sunshine will help 
to keep the clothes in a more sanitary condition. Dry 
by hanging with the wind, by pinning straight, and by 
hanging enough of the garment over the line to prevent 
corners from tearing. In very cold weather it is better 
not to hang the clothes out since freezing is apt to injure 
the fabric. 

Before hanging the clothes on the line, remember the 
line should be thoroughly cleaned. Wooden clothes pins 
should be washed before they are used. When hanging 
clothes on the line much time will be saved by having 
the clothes grouped. This grouping should be done dur- 


124 


FIRST COURSE IN HOME MAKING 


ing the process of washing. Do not hang colored clothes 
in the sun or they will fade, especially during the summer 
months. Open the garment and shake well before hang¬ 
ing on the line. Good hanging and careful folding will 
do much to reduce the work of ironing. It is not neces¬ 
sary to iron all bedding and towels. 

Sprinkling. Uniform sprinkling is of great assistance 
in ironing. There are a number of tools on the market 
that can be used in sprinkling clothes. Any device which 
can be used as a spray will give better results than hand¬ 
sprinkling. Use warm water, stretch the clothes into 
shape and roll tight. Small articles such as napkins, 
handkerchiefs and towels should be placed in groups of 
three or four to be sprinkled. In warm weather do not 
sprinkle the clothes the night before they are to be 
ironed. Mildew forms readily during the summer 
months. 

Ironing. The object of ironing is to make clothes look 
better and stay clean longer. No definite rules can be 
given that will apply to all garments. Iron embroidery 
and lace on the wrong side over a soft pad. In this way 
the pattern will not be flattened by the iron. In ironing 
tucks and plaits be sure that each part is dry before 
beginning a new part. Garments left half dry or half 
ironed will look rough when finished. Add a second 
pressing to the hems, tucks and bands and, the appear¬ 
ance of the garments will be much improved. Iron 
muslins on the right side and prints on the wrong side. 
Always iron with the thread of the goods. 

Use a heavy iron for plain work such as table linen, 
sheets and pillow cases. A lighter weight iron is desir¬ 
able for small articles, ruffles, and gathers. The iron 
should be smooth and clean. Test the iron on a white 
piece of paper or cloth to be sure that it is clean. No 


LEARN TO DRESS 


125 


iron is hot enough until it will hiss when touched with 
the moistened finger. 

Folding. Carefully fold the garment as the final ap¬ 
pearance depends as much on the folding as any other 
phase of the work. Before folding allow the garment to 
hang in the air on a clothes line or clothes horse. Ask 
your teacher to demonstrate the proper folding of clothes. 
There are many free Government bulletins which will 
assist you in caring for your clothing. Learn to use the 
Public Library when in need of assistance. 

LABORATORY WORK 

Making a Laundry Bag 

Soiled clothes should not be allowed to lie around. 
What care should be given them? Do you have a 
laundry bag? If not, would you like to make one? Your 
clothes should be laundered frequently even though you 
have a bag in which to keep them. Can you think of 
any reason why you should dry out all soiled clothes 
before putting them in the bag? What kind of material 
is suitable for a laundry bag? What size will you need? 
Does your mother keep the laundry in a bag or a basket? 

In making a laundry bag, decide 

1. On the size of the bag. 

2. The kind of material. 

Decide on Size and Pattern of Laundry Bag. The use 
of the laundry bag will determine its size. Is laundry 
bag to be used for the entire family or for your own 
individual use? You may buy a pattern or perhaps you 
can design and make one of your own. Can you find 
pictures of bags which you like? Have you seen any 
ready-made bags that particularly appeal to you? Cut 
several pieces of paper of various sizes and select the 


126 


FIRST COURSE IN HOME MAKING 


one with the most pleasing proportions. How long is 
the bag to be? How wide? Have you allowed for hem 
and side seams? In answering these questions you can 
decide how much material you will need. 

Material for Laundry Bag. Select firm, plain woven 
material. For your first bag use unbleached muslin or 



Which of the Two Girls Standing in Center Is More Appropriately Dressed 
for School? 


crash toweling. What width tape will you use for the 
draw strings? Decide how wide you will make the 
casings in the top hem for the draw strings. Purchase 
material, tape for draw strings (about two yards for the 
average size laundry bag), thread and needles. Match 
the thread to the material you select. What size needle 
will you need? 

Making the Bag. Decide on method of straightening 
material. Straighten the material, place pattern on the 
cloth and cut out bag. Baste hem in long edges or sides 
of bag; hem, using the hemming stitch or on the machine. 
If you have never used the hemming stitch this is a good 




LEARN TO DRESS 


127 


time to begin. Hem the short ends or top of the bag, 
making the hem from.two to three inches wide. Be sure 
to turn all hems in the same direction. Why? Fasten 
all threads neatly and securely. Locate line for stitch¬ 
ing in casing by using a marker. What is a marker? 
Did you learn to use a marker when making your apron? 
Mark the place on the hem where running stitches are 
to be used with a basting thread. Always baste with 
threads of different color than permanent stitch. Do 
you know why? Use a running stitch for the casing 
seam. After finishing the casing in both hems, remove 
the basting threads, fold material, match wide hems', pin 
or baste in position and overhand the side seams. You 
are now ready for the draw strings. 

Placing Draw Strings in Bag. Two tapes are used for 
draw strings so that the bag will open and close easily. 
In running the draw strings through the casing use a 
ribbon runner, bodkin or small safety pin. Start with 
the opening in the hem, put the string through the 
casing, coming out at the other opening on same side of 
the bag. Then start at the opposite side, put the draw 
string in the casing and run around the bag. This will 
bring the ends of the strings out on opposite sides of the 
bag. Pull the strings at opposite sides and the bag will 
close. Finish the ends of the strings by tying a bow- 
knot. 

Some of the Things You Should Know in Making 
Bags. In making laundry bags you should become 
familiar with the following terms: casing, crash towel¬ 
ing; tape, draw strings; hemming; marker; running 
stitch; basting; overhanding; bodkin; ribbon runner. 
Make a study of materials which may be used for bags. 
You will find much information concerning various kinds 
of material in the bulletins and reference books in the 


128 


FIRST COURSE IN HOME MAKING 


library. What other bags can you learn to make? You 
may use bags for slippers, corsets, rubbers, handker¬ 
chiefs, house slippers, buttons, marbles, etc. Bags make 
excellent Christmas and birthday gifts. Can you think 
of other kinds of bags which you can make? 

PROBLEMS RELATING TO HEALTH—TEXTILES 
AND MADE-OYER GARMENTS 

Making Over Old Garments 

We have learned something of the importance of 
airing, laundering, mending and darning our under¬ 
clothing. It is also important that we study the problem 
of making over old underclothing for ourselves or other 
members of the family, as well as the construction of 
new garments. In making over old garments we are 
often able to save money for other things. The best 
way to learn how to “make over” garments is to make 
a few new garments; it is easier to learn to sew on new 
material. Before we make any new garments let us be 
sure that all rips and tears have been mended, all 
buttons, hooks and eyes sewed on, all garments patched 
and darned where needed. 

Examine your wardrobe carefully and answer the fol¬ 
lowing questions before making any new garments: 

1. Are all rips and tears mended? 

2. Do any of my garments need hooks, eyes or 
buttons? 

3. Do any of my garments need patching or darning? 

4. Are my hose in good repair? 

5. Do any of my clothes need pressing, dusting or 
airing? 

6. Do any of my wash dresses or undergarments need 
laundering? 


LEARN TO DRESS 


129 


7. Should I take time now to remove possible spots 
or stains? 

8. Are my shoes polished and ready to wear? 

9. Are my collars, ties and other “accessories” in 
good repair? 

10. Where are my rubbers, umbrella.and raincoat? 

Wear Healthful Clothing 

Warmth, ventilation, freedom of movement and clean¬ 
liness are the chief factors to keep in mind in the selec¬ 
tion of healthful clothing. The purpose of clothing is. 
to protect the body from cold and heat and to keep the 
temperature of the body even. In good health our body 
temperature is a little more than 98 degrees (98.6 Fah¬ 
renheit). Our health is in danger when the temperature 
is constantly changing. Wet clothing should be removed 
as soon as possible. We should change our underclothing; 
often and bathe frequently. Do you know why? Ask 
your physiology teacher to tell you something about the 
importance of keeping your skin clean. 

Bathing often and changing underclothing frequently 
help to keep one in a good humor and make life more 
worth while. The odor of perspiration is very objection¬ 
able. Bad breath is also objectionable. If your breath 
continues to be bad consult a physician. Care in the 
selection of food, proper care of teeth and proper elimi¬ 
nation will usually keep the breath sweet. If you are 
getting careless review the Health Rules. 

The best type of undergarments are loose 'weave and 
light weight. Unusual care should be given to the selec¬ 
tion of proper underclothing, since the garments worn 
next the skin must 

1. Keep the body temperature even. 

2. Absorb perspiration. 


130 


FIRST COURSE IN HOME MAKING 


3. Provide good ventilation. 

4. Be easily and quickly cleaned. 

Wool for Underclothing. Wool garments are the 
warmest, but wool garments irritate the skin, are difficult 
to keep clean, collect dirt and bacteria, are expensive 
and harden with careless washing. How should your 
woolen garments be washed? Do not try to wash woolen 
undergarments until you have learned from some older 
person the best method to use. Children, invalids and 
older people sometimes need the protection of woolen 
undergarments. Do you know why? Woolen garments 
cannot be sterilized by boiling since boiling shrinks the 
material and makes it hard and stiff. Wash in warm 
soapy water and rinse in water of same temperature. 
Do not rub or wring—squeeze out the water. Use a mild 
soap. Ivory is good. Dry in sunshine or warm room. 
Remember that fresh air and sunshine are enemies of 
disease germs. 

Cotton Is Good. Cotton is perhaps the best material 
for underwear both winter and summer. Cotton is easily 
cleansed and inexpensive. Buy loosely woven or loosely 
knitted material. 

Silk Is Expensive. Silk is too expensive for general 
wear and must be laundered with great care. Silk may 
be worn by your mother or older sister, but cotton is 
more appropriate for school girls. 

Linen Good for Summer. Linen makes the best sum¬ 
mer garments since' the fiber is smooth and cool. How¬ 
ever, linen is expensive and one needs many changes, 
especially in summer. 

Begin the Study of Cotton, Linen, Silk and Wool. 
You can learn a great deal about these fabrics in your 
Geography class. Your English teacher will perhaps 
allow you to select one of these topics for one of your 


LEARN TO DRESS 


131 


term papers or compositions. There is much to learn 
about these fabrics. Study cotton first. Learn to know 
the difference between cotton, linen, silk and wool 
fabrics. 

A Few Things to Remember 

Remember that your underclothing is for protection 
and not for decoration. Select plain white material that 
will launder easily, simple and durable trimming, no 
heavy crocheted yokes and cheap laces. Learn to make 
simple crocheted edges rather than spend money unneces¬ 
sarily. Rickrack braid is inexpensive and makes a 
pretty edge. Select a pattern with a free, easy fit, allow¬ 
ing plenty of room. 

Draw strings for underwear should be washable with 
very little if any color. Many people prefer plain white 
or all black undergarments. Black is a good color for 
your bloomers and may also be used for slips, petticoats 
or underskirts, but remember that black gets dirty and 
must be laundered frequently. Children of ten wear 
bloomers to match their dresses. 

Tight clothing restricts circulation and injures the 
health. Wear simple, easy fitting undergarments either 
white or black, depending upon the color of your dress 
and do not be afraid to romp and play. Dress so that 
you will not be afraid to play outdoor games. Your 
garments should be supported from the shoulders either 
by a one-piece garment or buttoned to loosely fitted 
waists. Be sure that all your garments give plenty of 
room for exercise and play. What kind of clothes do 
you wear? Find out what undergarments are most suit¬ 
able for a school girl your age. Study ready made 
garments, pictures and illustrations from the latest 
magazines. 


132 


FIRST COURSE IN HOME MAKING 


LABORATORY WORK 
Making Underclothes 

Making a Kimono Night Gown. Study pictures and 
patterns of night gowns and find out why a kimono 
night gown was selected for one of your first problems. 
How is the sleeve made? How many seams in this gar¬ 
ment? Read over the directions and make a list of the 
things you have already learned; of new terms or new 
sewing processes that you must learn. 

Material for Night Gown. Use muslin, cambric, nain¬ 
sook, long cloth, dimity or crepe. Learn something about 
the material before making your choice. What else must 
you buy? Do you need thread, needles, tape, pattern, 
trimming, buttons or other fasteners? 

How Much Material Do You Need'? How long do 
you want your gown? How wide is the hem to be? 
Does the material require shrinking? How did you de¬ 
cide how much material would be needed for the apron? 
To determine the amount needed, measure from the top 
of the shoulder to the floor, add from two to three inches 
to this length for the hem. Multiply this by two. It 
may be that you prefer to make your gown shorter, if so, 
you can easily decide how much material you will need. 
In making your first gown be sure to select material 
that is at least thirty-six inches wide, or it will be neces¬ 
sary to piece the sleeves and perhaps the sides of the 
skirt. 

Select Pattern. Buy your pattern or make your own 
draft. Do you know what it means to draft a pattern? 
It will be necessary for you to have assistance from some 
older person if you plan to draft your pattern. If you 
decide to buy a pattern, buy according to age. 


LEARN TO DRESS 


133 


Shrink Material ij Necessary. Press, straighten mate¬ 
rial and pin pattern in place. 

Cut Out Garment and baste under arm seams on right 
side of the garment. Fit the garment, remembering that 
undergarments should fit loosely. This is especially true 
in making a kimono night gown. The weakest place in 
your kimono night gown is under the arms. It would,, 
therefore, be wise to reinforce the under arm seams with 
a piece of tape. Finish the under arm seams with 
French seams. You learned how to make a French seam 
in making the apron. Review these directions and try 
to improve your workmanship. Why is it necessary to- 
give special attention to the trimming off of the first 
seam? Did any of the raw edges show after finishing: 
the French seam on the apron? Remove the basting; 
threads and press the seams. 

Finish the Neck and Sleeves. There are a number 
of new finishes that may be used on the neck and sleeves 
of the gown: 

1. The neck and sleeves may be finished by scalloping 
the edges. If you know how to embroider, how¬ 
ever, it would be well to learn some other method. 

2. Finish the neck and sleeves with a narrow facing 
and overhand a narrow linen lace on the edges. 

3. How to find amount of lace needed for the neck and 
sleeves: Measure around the neck of the gown and 
add three inches for finish and a little fullness. 
Measure the edge of one sleeve, allowing two inches, 
and multiply by two, to get the number of inches 
required for both sleeves. 

4. Rickrack braid or one of the decorative stitches 
such as feather stitching may be used as a simple 
decoration. 


134 FIRST COURSE IN HOME MAKING 

5. How much rickrack braid will you need? Measure 
neck and sleeves allowing only enough for finish, 
which will be less than one inch for each seam. 

Now that you have finished the under arm seams, the 
neck and sleeves, slip the garment on and mark the 
required length. Use the same method that was used in 



In the Clothing Laboratory—Measuring Little Sister. 


making the apron. Use a gauge for the width you wish 
the hem and cut the turned up part of the hem even, 
turn in one-fourth inch and baste. Hem the bottom of 
the night gown. 

There are a number of other garments which can be 
made, using the kimono night gown pattern. For exam¬ 
ple, you might make a simple kimono for your mother 
or a kimono apron for your little sister. 

How many hours did you spend in making the gown? 
Figure the exact cost of gown and compare with ready¬ 
made gowns. 








LEARN TO DRESS 


135 


Making Underslip 

Material. Select any of the white materials men¬ 
tioned under kimono night gown. 

A two-piece underslip is suitable for school girls and 
is much easier to make than many princess slips patterns 
which you will find in pattern books. You may prefer 
to wear a simple underslip with no ruffle or fullness; 
however, it will be well for you to learn how to put on 
a ruffle as you may want to use it on other garments. 
Buy the pattern according to your age. If the material 
is thirty-six inches wide, take the measurements as you 
did for the gown; measure down to the bottom of your 
dress, add four inches for hem and mutiply by two. How 
much material does the pattern call for? Read the 
directions carefully and be sure that you understand how 
much is allowed for seams and hems. If a ruffle is to 
be made, you will need more material. 

1. To make ruffles for underwear use crosswise strips 
of material. Decide how wide the ruffle is to be, 
how wide the hem on the ruffle is to be, how much 
will be needed for the seams, whether ruffle is to be 
plain or tucked. If tucks are used what size the 
tucks are to be and how wide the slip is around the 
bottom. The length of the ruffle should be about 
one and one-fourth times the width around the 
bottom of the slip. You may prefer to use more 
material for the ruffle and in this you will be 
guided by present styles. 

2. Estimate the amount of material needed for the 
ruffle by answering the above questions. 

Read the Directions Carefully on Your Pattern. Does 
the pattern need changing? Measure the length of your 


136 FIRST COURSE IN HOME MAKING 

'skirt and make whatever changes are necessary. Follow 
directions for cutting, given on the pattern. 

Baste and Fit. Make French seams under the arms. 
Many prefer to use the flat fell on the shoulder seams. 
If you decide to use the fell seam, turn to “Information 
Needed in Making Garments” and learn how to make 
this kind of seam. 

Take length o-f slip in the same way that you used for 
the gown and apron. 

It will now be necessary for you to learn how to make 
the placket in the underslip. Find garments in which 
there are simple plackets and notice how they are made. 
One of the simplest plackets is called the hemmed 
placket. Turn to “Information Needed in Making Gar¬ 
ments” and study the directions for making a hemmed 
placket. 

Decide on method of finishing neck, arm holes and 
bottom of ruffle, if you are to have one. How do you 
determine how much lace you will need? Measure the 
length of the ruffle, the neck and arm holes, allowing 
from two to three inches for fullness in each arm hole 
and neck. This will be sufficient for finish at the seam. 

Put on Ruffle. There are a number of ways of putting 
on ruffles. Decide on the method, read the directions 
carefully and take plenty of time to do a good piece of 
work. 

Compare ready-made garment with your finished slip. 
Estimate the amount of money and time used in making 
this slip. How many undergarments do you need? You 
will perhaps not care for ruffles on all your slips. It 
might be well for you to make another garment at home 
for one of the younger members of your family, using a 
narrow ruffle. 


LEARN TO DRESS 


137 


Making Bloomers 

1. Select pattern. Read directions carefully. Test 
pattern. t 

2. What kind of seams will you use? You have 
learned to make flat fell and French seams. It will 
be necessary for you to make buttonholes, placket 
and bands if you do not already know how. See 
“Information Needed in Making Garments.” 

3. What kind of material will you use for these 
bloomers? Black sateen of a light weight is very 
good for summer, while a heavier weight may be 
used for winter. When you wear white or light 
dresses you should wear white or light colored 
bloomers. These may be made of muslin, cambric 
or any other material commonly used for under¬ 
garments. 

4. Straighten material; pin pattern in place; cut out 
garment; baste all seams; slip the garment on; is it 
long enough in the crotch? This length should have 
been tested when measuring the pattern. Finish 
seams and decide on method of finishing the gar¬ 
ment around the waist and knees. 

5. The waist and knees may be finished with bands or 
elastic. Elastic should be at least one-half inch in 
width and loose enough so as not to leave marks on 
the body. Tight elastic or bands around waist and 
knees cause poor circulation. 

6. This is perhaps your most difficult problem. Fol¬ 
low directions on the pattern carefully. It may be 
necessary to ask some older person to help you. 

Now that you have made the cooking apron, kimono 
night gown, the underslip and bloomers you have learned 
all necessary seams and processes needed in making 


0 


138 


FIRST COURSE IN HOME MAKING 


simple underclothes for yourself and other members of 
the family. It will now be necessary for you to put 
these new processes and seams into practice in order to 
improve your workmanship. 

Learn to Judge Your Own Garments. After making a 
few pieces of underclothing you should compare ready¬ 
made and home-made garments as to: 

1. Cost. 

2. Time used in making or selecting ready-made gar¬ 
ments and material. 

3. Durability. Are garments reinforced under arm 
and crotch by double thickness, of cloth. 

4. Design. Do not over-decorate. Select simple de¬ 
signs. 

5. How does the material in ready-made garments 
compare with home-made. 

6. Have you time to make these garments? 

7. How much is your time worth? 

8. Are the ready-made garments as well made as the 
home-made? 

9. Are both garments equally comfortable? 

A FEW REVIEW QUESTIONS 

What garments can we make that will be a practical 
application of the seams and sewing processes learned in 
making the laboratory uniform, a laundry bag and the 
three pieces of underclothes? 

Before beginning any additional garments, answer the 
following questions: 

1. What did you learn in making the cooking apron? 

2. What new problem did you meet in making the 
kimono night gown, the underslip and bloomers? 

3. Did you learn how to use a commercial pattern? 


LEARN TO DRESS 


139 


4. Did you learn how to test patterns? 

5. Can you make simple alterations when the pattern 
is too small or too large? 

6. Can you use a sewing machine? 

7. Do you know how to make simple seams and 
stitches? 

8. What about buttonholes? Remember that “prac¬ 
tice makes perfect.” 

9. Did you learn how to cut and use a bias facing? 
You can buy “ready prepared” bias facing of dif¬ 
ferent colors. 

10. Do you know how to “take the length of your 
skirt” and make hems? 

11. Why do you shrink material? / 

12. Did you have any trouble in sewing on lace^or 

other trimming in the neck and arm holes-of your 
gown and underslip? f 

13. Do you know how to measure the amount of 
material and trimming needed for a flounce or 
ruffle? Did you have any trouble in adjusting the 
fullness and putting the flounce on the garment? 

14. Do you know how to make a simple placket? 

15. Do you know how to put draw strings in a bag? 

16. What is a marker, a ribbon runner, a bodkin? 

17. Why is it necessary to put a “casing” in a bag? 

18. What plain and ornamental stitches did you use 
in making bags? 

19. Can you define the following terms: warp, woof 
and selvage? 

20. What tools do you need in a sewing basket or bag? 

21. How many different kinds of material have you 
used? Width and price of each. 

22. Do you know the exact cost of each garment which 
you have completed? 


140 FIRST COURSE IN HOME MAKING 



Class Dress Made By the Wearer. 











LEARN TO DRESS 


141 


23. How much time have you spent on each garment? 

24. Is your workmanship improved? For example, is 
the work on your last garment better than the 
preceding garment; and notice seams and stitches 
on your first garment. 

25. Have you decided how much you should spend for 
your underclothing? 

26. How many gowns, underslips and bloomers do you 
need? 

27. With the information which you now have can you 
select a pattern, material and trimming, and make 
a simple petticoat? 

28. Read the chapter on “Information Needed in Gar¬ 
ment Construction” and make a list of the things 
you already know. 

29. Have you learned to use the Home Economics 
reference books and bulletins in your school 
library? 

30. How many different kinds of bags and aprons can 
you name? Can you make all of these articles? 

LABORATORY WORK 

Making a Bungalow or a Simple School Dress 

4 simple bungalow apron makes a good garment to 
vt,ar at home while helping mother with the housework. 
The kimono night gown pattern may be used for a school 
dress, by adding collar and cuffs, pockets and belt. Be¬ 
fore selecting pattern and material decide where the gar¬ 
ment is to be worn. If you make a school dress, decide 
on the trimming to be used. A narrow lace, braid or 
bias binding may be used to finish the neck, sleeves, 
pockets and belt. Collar and cuffs of contrasting color 
make a neat and attractive finish. 


142 FIRST COURSE IN HOME MAKING 

Examine ready-made aprons, study pictures and illus¬ 
trations in magazines and fashion books. Decide on the 
pattern or type of apron to be made before buying mate¬ 
rial. Make aprons for yourself and other members of 
the family, using as many of the seams and sewing 
processes as possible which you have already learned in 
making underclothing. 

Select Pattern. Is the pattern too large or too small? 
Read directions carefully and be sure that you under¬ 
stand all markings, if you use a new pattern. 

What Kind of Material Will You Usef Bungalow 
aprons may be made of colored percale, gingham or a 
fine grade of bleached or unbleached muslin. Select a 
colored material for this garment. Do you know what 
colors are durable? Go to the local stores and select 
materials which you like, bring home samples. If pos¬ 
sible, buy from two to four-inch samples the full width 
of the material. Test the colors by washing a small piece 
and placing another piece in the sun. Do they fade 
quickly in the sun? Do the colors “run” when washed? 
There are simple ways to “set colors” which you should 
learn before making your apron. When studying laun¬ 
dry did you learn anything about washing colored mate¬ 
rial? Some colored materials are figured. Examine 
several pieces of figured material. Is the figure printed 
on the material or woven into the cloth? Begin as soon 
as possible to study textiles. 

Estimate the amount of material needed by testing 
the pattern to determine the exact width and length 
needed. How wide is the material? Buy material at 
least 36 inches wide or it will be necessary to piece the 
sides of the skirt and perhaps the sleeves if you make a 
kimono sleeve. In “piecing” material match stripes or 
figures and do not sew “crosswise” pieces to “lengthwise” 


LEARN TO DRESS 143 

pieces. Do you know why? What are warp and woof 
threads? 

Shrink or set colors in material if necessary. 

Straighten material. By what method? 

Place pattern on goods, being careful to follow direc¬ 
tions on pattern. 

Cut out garment. Mark notches. Why not cut the 
notches? 

Baste seams. 

Fit garment. 

Finish seams. 

Finish neck and sleeves. Use bias binding of same or 
contrasting color, rickrack braid, or simple collar and 
cuffs. 

Make placket or hem back as you did when making 
cooking apron. 

Pin pockets and belt in place. 

Adjust skirt length and put in hem. 

Make buttonholes and sew on buttons or other 
fasteners. 

Press and slip garment on. Notice how it hangs. Is 
the color becoming to you? Is it on straight? Are you 
proud of the garment? Why, or why not? 

Compare with other garments made by members of 
the class and ready-made garments of same type. 

How much did your apron cost? How long did it 
take you to make it? Did you learn anything new? Is 
your workmanship improving? 

Make simple garments at home for other members of 
the family. Aprons make beautiful Christmas and birth¬ 
day gifts. Learn to make sewing aprons, fudge aprons, 
serving aprons and handy kitchen aprons of different 
types. 


144 


FIRST COURSE I«N HOME MAKING 


What children’s garments can you now make? Simple 
aprons make good play garments for children. 

PROBLEMS CONCERNING CLOTHING FOR 
CHILDREN 

It is often difficult for our mothers to get clothes made 
for o ir younger brothers and sisters. What can we learn 
in school about children’s clothes? Proper clothing for 
children is even more important than for older people. 
Children should be dressed so that they will be uncon¬ 
scious of their clothing. Their clothing should be health¬ 
ful, comfortable and of material that can be easily 
laundered. An over-dressed child is apt to think too 
much about clothes. One that is unattractively or too 
poorly dressed is apt to be self-conscious. 

Healthful Children’s Clothing. No other phase of 
clothing for children is of more importance than the in¬ 
fluence of clothing on health. All clothing for children 
should be loose and comfortable, .allowing plenty of room 
for growth and play. Tight clothing interferes with cir¬ 
culation, sometimes causes round shoulders. Too much 
clothing lowers the body resistance and increases the 
chances of taking cold. Tight or poorly fitted shoes may 
often cause the growing child to have lame feet. No 
child can develop a strong and healthy body unless prop¬ 
erly dressed. The best type of garments for children is 
the one-piece, supported from the shoulders. If two- 
piece garments are used the skirt or bloomers should be 
buttoned to a loose-fitting waist. Tight bands should 
never be worn by growing children. For this reason 
elastic bands are not encouraged because they are apt 
to be too tight and restrict the circulation and digestion. 
Children’s clothing should leave no marks on their bodies. 
The best type of underclothing for children is the union 


LEARN TO DRESS 


145 


garment, either knit or made of muslin. Buy union gar¬ 
ments with tapes at the sides to which hose supporters 
may be fastened. 

Homemade Undergarments. Muslin undergarments 
may be made at home. Use a simple combination pat¬ 
tern. Be sure that the pattern allows plenty of freedom 
and does not restrict any part of the body. A pattern 



Being Measured for Her Summer Dress. 


can easily be tested by careful measuring; always allow¬ 
ing for seams and hems. 

Select Hose Supporters Carefully. Select hose sup¬ 
porters with care, remembering that they should be sup¬ 
ported from the shoulders. The pull should be towards 
the neck rather than the shoulder. Heavy strain on the 
shoulders sometimes causes round shoulders. Do not 
fasten supporters to the front of the waist. Be sure that 
one clasp is fastened toward the front of the stocking 
and the other toward the back, equalizing the strain. 
When the elastic wears out it can be easily replaced 
with new. Do not use tight band garters above the 
knee. Loosely fitting band garters may be used for half 




146 


FIRST COURSE IN HOME MAKING 


hose for the summer months. If the band leaves a mark 
on the body it is too tight. 

Sleeping .Garments. One-piece pajamas with feet 
make the best sleeping garments for winter. These can 
be bought ready-made or made of cotton flannel, muslin 
or flannel. In summer the same type of garment may 
be used; made of lighter weight material, without feet. 
Winter garments which are worn thin can be used by 
removing the feet. In very hot climates a night dress is 
more desirable. 

Bloomers and Petticoats. Bloomers for girls and 
small boys may be made of black sateen or of material 
to match the outer garments. If bloomers are worn be 
sure that the bands are comfortable around the waist 
and knees. Elastic is apt to be too tight. Petticoats 
should hang from the shoulders, buttoned to a waist or 
made in a one-piece slip. The underwaist made properly 
may support several garments such as bloomers and 
underskirt. It is much better to support both bloomers 
and underskirt from one waist than to use elastic unless 
great care is taken in adjusting the elastic each time the 
garment is laundered. 

What Kind of Stockings? Buy a good grade of stock¬ 
ings. Match the color to the shoes or wear black shoes 
with white hose or hose matching the dress. Buy stock¬ 
ings that are a little long rather than too short. Discard 
short stockings. Do not put summer socks or half hose 
on children unless the weather is warm enough for them 
to go without shoes and stockings. Their little growing 
bodies need protection and it is a great mistake to allow 
them to wear half hose in cold or chilly weather. Do 
you know why? 

Properly Fitted Shoes Important. Give special atten¬ 
tion to the selection of shoes. Buy a good quality and 


LEARN TO DRESS 


147 


be sure that they fit the feet, allowing plenty of room 
for natural growth. The heel and instep should fit 
snugly. The line inside of the sole should be straight. 
Plenty of room should be allowed for the toes; the toe 
should be at least one-half inch longer than the foot. 
Children with weak ankles should wear high lace shoes. 
If children have a special tendency to overrun or walk 
on the side of the foot, a physician should be consulted. 



Cutting the Dress While Sister Remains an Interested Spectator. 

Outer Garments for Children. All outer garments 
should be simple, easily made and readily laundered. 
Select only serviceable material—consider age, com¬ 
plexion, color of eyes and hair, figure, present styles and 
use in buying children’s clothing. 

Play garments should be of durable material and 
color. Heavy gingham, poplin, linen, romper cloth and 
unbleached muslin are satisfactory for general wear. In 
cold climates, where woolen garments are needed, they 
are more desirable if made of wash flannel containing a 
goodly percentage of cotton. Cotton makes wash flannel 
less apt to shrink. 

The best colors to use in children’s clothing are the 
lighter shades of pinks, blues, greens and tans. Black 




148 


FIRST COURSE IN HOME MAKING 


makes good romper cloth. Young children can wear 
almost any color. Some children have a decided liking 
for some particular color. This preference should be 
considered if possible. 



A Boys’ Play Costume Simple in Design and Comfortable. 





LEARN TO DRESS 


149 


Both Boys and Girls Need Sweaters. Heavy coats 
are often too warm for active exercise and outdoor play. 
A sweater worn over a wash dress protects the child from 
unusual temperature changes caused by open doors or 
when the school room is being ventilated. It may also 
be worn under a heavy coat in unusually cold weather. 

Warm Winter Wraps. Coats should be made of 
simple and plain material. Materials with rough surface 
and closely woven are better for the cold winter. Chil¬ 
dren are usually in heated buildings, often kept too 
warm, and should therefore have a heavy outer garment 
which may be worn out of doors. It is necessary that 
children have leggins, mittens, scarfs and overshoes. Two 
light garments give more warmth than one heavy one. 
A loosely woven knit garment is not warm enough for 
winter wear but is very good when worn with heavy 
outer garment in extreme weather. 

Wear Simple Hats. Little trimming should be used 
on hats or caps. Do not overload the hats of little girls. 
A soft braid hat for summer, and good quality of felt, 
velour, velvet or beaver for winter is acceptable. A 
velvet tarn can very often be made from old material 
and will give good service. Children’s hats may be in 
gay colors. Choose the color most becoming, considering 
the coat and other garments which the child is to wear. 

Making Children’s Clothing. Select simple patterns. 
Test patterns before cutting out material. Not all chil¬ 
dren of the same age are exactly the same size. Begin 
with simple, easily made garments. Sleeves when set in 
should be loose and well fitted to permit of freedom in 
exercise and play. The kimono sleeve will wear better 
if strengthened by double stitching or tape in the under 
arm seam. Tight neckbands and waistbands are, of 
course, to be avoided. All undergarments such as panties, 


150 


FIRST COURSE IN HOME MAKING 


bloomers and trousers should be loose enough in the 
crotch or seat to be comfortable. Overalls or coveralls 
make splendid play or work garments for both boys and 
girls. However, there are many types of play aprons 
which may be made for little girls. 

Made-Over Garments. Very often children’s clothing 
may be made entirely from discarded garments of older 
members of the family. However, if these garments are 
of material that is too old in color for children this 
should not be done. A few garments well chosen are 
better than a large number in which no regard is paid 
to the actual needs of the child. When children are 
suitably and comfortably dressed they will be uncon¬ 
scious of their clothing, much happier and more con¬ 
tented than when over-dressed or poorly clad. 

Study Color and Design. In selecting patterns for 
children remember that the individual child- should be 
studied. Make a study of ready-made garments. Apply 
rules of color and design in planning children’s ward¬ 
robes. Plan a dress for a short, fat child; a tall, slender 
child. Should a short, fat girl wear horizontal lines? 
Should a tall, thin child wear vertical lines? In order 
to answer these questions you must understand what we 
mean by vertical and horizontal lines. There is much 
to learn about color and design. A special study of color 
and design should be made before attempting to plan 
your own or another’s wardrobe. These same principles 
of color and design should be applied in furnishing a 
home. Begin now to study this important subject. 

WHAT SHOULD WE KNOW ABOUT THE SELEC¬ 
TION OF READY-TO-WEAR GARMENTS? 

Make a study of ready-to-wear garments, such as 
underclothing, hosiery, shoes, slippers, rubbers and over- 


LEARN TO DRESS 151 

shoes; handkerchiefs, gloves, sweaters, raincoats and 
umbrellas. 

Selection of Ready-Made Underwear 

There are many types of ready-made underwear on 
the market, including knitted and muslin underwear of 
many different types and styles. Knitted underwear can 
be bought in combinations of cotton, silk and wool in 
union suits or separate vests and bloomers. Buy light 
weight, medium weight or heavy weight, depending upon 
the climate and season; your age and the condition of 
your health. Study types and styles and buy the gar¬ 
ment most suitable to your particular needs. Ready¬ 
made gowns, slips, skirts, underwaists and bloomers can 
be purchased of muslin and other materials commonly 
used for underclothing. In selecting underwear consider 
the following factors: 

1. How much can you afford to pay for the garment? 
Will it give good service; be easily laundered? 
What other undergarments can be worn with this 
particular garment? What outer garments can be 
worn with it? 

2. Does this garment fit well? Is it comfortable? 

3. Is it simple in design, and attractive? Should one 
ever wear colored underclothing? When? 

4. Is the trimming suitable and in good taste? Can 
it be laundered? 

Finally study patterns, pictures and ready-made gar¬ 
ments to determine what styles are most suitable for 
girls of your age. 

What Kind of Hosiery 

Do you know how to properly care for your hosiery? 
Remember they should be laundered often, holes mended, 


152 


FIRST COURSE IN HOME MAKING 


“runs” repaired immediately, and weak or thin places 
reinforced or strengthened by darning. Do you know 
how to select your hosiery? What is economy in buying 
your stockings? Should you always buy the cheapest? 
Why, or why not? What are some of the things to be 
considered in buying hosiery? 

Cotton Stockings. “Lisle” is the name given to the 
best grade of cotton stockings. Lisle stockings cost more 
in the beginning than other cotton stockings, but they 
give a better appearance, more service and in the end 
are more economical. Do you know what we mean by 
lisle? If not, look this up in some good textile book. 
What kind of hosiery should you wear in the winter? 
Why? 

Wear Wool Hosiery in Winter. Wool stockings that 
are mixed with silk or cotton are very serviceable. Wear 
wool or part wool hose in winter if you wear low shoes. 
Very thin stockings and low shoes are not healthful be¬ 
cause a thinly clad ankle loses much body heat and 
energy. Short stockings are uncomfortable. 

Buy the very best hosiery that you can afford, con¬ 
sidering the wearing quality and the amount of money 
to be spent. This does not mean that you should always 
buy silk. Good cotton hosiery is more appropriate for 
school wear, less expensive and more durable. A cheap 
silk stocking is much less desirable than a good cotton 
stocking at the same price. Perspiration from the foot 
soon destroys a cheap silk stocking and shortens the life 
of all hosiery. Remember that stockings as well as other 
clothing worn next to the skin absorbs moisture from 
the body and should be changed often. Finally, buy the 
best quality stocking possible to suit the temperature or 
the season, of proper size and color, and be sure that you 
have sufficient number for frequent changes. Daily 


LEARN TO DRESS 


153 


changes are desirable when possible, and will increase 
the wearing quality by relieving the strain of wear. It 
is better to buy a stocking that is a little too long rather 
than too short. Do you know how to launder cotton, 
silk and wool hose? If not, do you know where to get 
this information? Look through the list of reference 
books and bulletins in the library for special information 
on laundering various types of wearing apparel. 

Always buy a good brand of stockings; keep a record 
of the length of time a particular brand can be worn; 
pass this information on to others and eventually the 
wearing quality of the various brands of hosiery will be 
known to all. 

Shoes, Slippers, Rubbers and Overshoes 

Buy comfortable shoes. Poorly made shoes are not 
economy. Be sure that your shoes fit the feet. This 
means buying a shoe that is wide enough and long 
enough. Give special attention to the fit of the instep 
and heel; the heel should be broad enough to support 
the body. The instep line should be straight and there 
should be plenty of freedom for the toes. A high, narrow 
heel is not suitable for everyday-wear. The sole should 
not be too thin; one soon tires when walking on a thin 
soled shoe and the foot often becomes damp. Change 
shoes occasionally, as this rests the foot and increases 
the life of the shoe. Wear rubbers, overshoes or rubber 
boots in stormy weather; keep your feet dry. 

Find out how to avoid fallen arches, bunions and 
corns. Have you ever heard of the Chinese women’s 
feet? How many soldiers suffered from “fiat foot”? 
Compare your foot with a baby’s foot. Why the differ¬ 
ence in shape? What are “shoe trees”? When should 
they be used. 


154 


FIRST COURSE IN HOME MAKING 


Can You Make Your Own Handkerchiefs? 

Do you have a clean handkerchief each day? Why 
or why not? Have you learned how to make inexpensive 
handkerchiefs? Have a few good linen handkerchiefs 



A Small Girl Suitably Dressed for Outdoors. 





LEARN TO DRESS 


155 


for special occasions. One can often buy inexpensive 
linen handkerchiefs on sale. White is perhaps the best 
color for everyday-wear as handkerchiefs should be 
sterilized, and boiling is the easiest method. Do you 
know why handkerchiefs should be sterilized? 

Silk, Cotton and Kid Gloves 

What kind of gloves do you need? Do you wear 
short-sleeved or long-sleeved dresses? If you wear both, 
you will need both long and short gloves. Silk gloves 
are best for summer. Do not buy a cheap silk glove. 
Fit your kid gloves at the store before buying. Some¬ 
times standard makes of gloves bought at reliable stores 
are defective. Kid gloves for winter should fit loosely. 
Double cotton gloves can be bought in various colors 
and can be easily laundered. Wool gloves mixed with 
silk or cotton are good for winter wear. Buy standard 
makes whenever possible. Ask your teacher to explain 
what we mean by “standard make.” 

Do You Own Sweaters? A warm wool sweater is a 
valuable addition to any wardrobe. A heavy sweater 
may be worn for outdoor games even in cold weather. 
A light sweater may be worn under heavy coats in ex¬ 
tremely cold weather, when it is necessary to take a 
long drive or remain out in the cold for any length of 
time. Attractive silk sweaters may be bought for sport 
wear. Fiber silk sweaters are attractive and inexpensive. 
Do not use the side pockets in any light weight sweater. 
Do not hang sweaters on hangers. Fold carefully and 
place in a box or drawer. 

Coats and Capes 

A heavy coat of thick, closely woven woolen or wool 
and cotton material is desirable for winter. A cape may 


156 FIRST COURSE IN HOME MAKING 

be worn in warmer weather. In winter we want our 
outer garments to protect us from the cold and wind; 
in summer, we want our outer garments to allow free 
circulation of air to our bodies. 

Winter coats are usually worn more than one season. 
It is real economy to buy a good cloth coat that can be 
worn three years, if you are not growing too fast. Buy 
good material of a rich, dark color and simple design. 
Cheap material is poor economy; gaudy bright colors in 
coats soon become tiresome; extreme styles are soon 
“out-of-date.” Begin now to study lines in coats. Visit 
some of the best ready-to-wear stores. Notice coats with 
stripes or straight lines, which make you look taller. 
Heavy, fuzzy material with large designs add to your 
size. Are you tall and slender, short and fat, or “just 
medium”? How long should your coat skirt be? The 
length varies in different seasons. Know the prevailing 
styles and then buy a coat with simple and appropriate 
lines considering first, your own individual style, and 
second, the amount of money you should spend for this 
particular garment. 

Is Your Hat Becoming? 

Your hat should not be too small or too large. A hat 
which is too large seems to weigh one down; a hat that 
is too small may look just as unbecoming, as it makes 
the body look larger by comparison. 

Watch the people on the street and notice how many, 
seem to have bought their hats without looking in the 
mirror. Don’t buy your hats by sitting before a short 
mirror. Stand up before a long mirror if possible or 
take, some one with you whose judgment you can trust. 
Don’t blame the sales people for trying to sell you a hat. 
Finally, choose a hat considering your full length; 


LEARN TO DRESS 


157 


the shape of your face; your complexion and the color 
of your hair and eyes. Good taste in the selection of 
a hat usually means that one considers color, line and 
design, as well as the other garments to be worn with 
the hat. How many hats can you afford this season? 
Must one be worn for school, church and social affairs? 
If so, a hat with simple lines and little or no trimming is 
much more appropriate and economical than one that is 
overly decorated. No matter what the style, buy a hat 
that is becoming to you. 

When It Rains 

Every girl and boy should have a rain coat and hat 
for every day wear. Rain coats, hats, rubbers and 
umbrellas are cheaper than doctor’s bills. Silk umbrellas 
are not serviceable for every day or school use. Buy a 
good cotton umbrella for rainy and stormy weather. 
Keep your rain outfit in good repair. Where do you 
keep your umbrella, rubbers and rain coat? Are they 
ready for use? 

PLANNING THE WARDROBE 

How Much Do You Spend for Clothing? In making 
your clothing budget remember the high cost of living 
requires care in textile selection. Do not be careless 
in buying. Make an estimate of the yearly expense of 
clothing on the basis of what has been spent in the past 
two years. Look over your old clothing and decide how 
many partly worn garments can be renovated or dyed 
and still used. Consider the cost of putting them in 
order. List the minimum which will be required for 
new clothes needed. Compare these estimates with the 
amount of mone;^ you have to spend. In order to buy 
suitable clothing, it is necessary to plan one’s wardrobe 


0 


158 


FIRST COURSE IN HOME MAKING 


before buying. It is usually necessary to consider the 
income, and is not always easy to buy suitable cos¬ 
tumes with the money that one should spend. A fad or 
a striking costume in color is more expensive in the end 
than the conservative gown in line, and color of good 
material. 



An Appropriate Girls 
Sport Costume. 

Plan Your Wardrobe Carefully. In planning a ward¬ 
robe choose garments carefully which must do for more 
than one occasion. A style which is not too elaborate 
should usually be chosen. Select a few standard colors 
that are especially becoming as well as serviceable and 
then select footwear, hats and gloves which may be used 
with several garments. When making the garment at 
home, remember that money invested in the best mate¬ 
rial is economy. Own a dark silk dress when possible. 
Buy good-wearing silk such as crepe de chine, foulard 


LEARN TO DRESS 


159 


and canton crepe. Select a conservative design, simple 
but attractive. A dark silk dress has been called the 
most economical of all dresses, since it is suitable for 
more than one occasion, necessitates fewer garments in 
the wardrobe, is comfortable, and easily cleaned. When 
economy is necessary avoid buying fads and novel styles. 
Do you know what we mean by fads and novel styles? 

What Colovs Do You Like Best? Begin as soon as 
possible to study colors. Yellow, reds, pinks and orange 
are called warm colors. They are said to make the 
figure more prominent. Any color which looks in any 
way like fire makes one more conspicuous and gives 
the appearance of a larger figure. The cool or retiring 
colors are, like air, sky and water, such as blue, green 
and purple. Select colors that are in harmony with the 
coloring of the hair, eyes and complexion and which are 
in natural harmony with each other. Light tints make 
one’s own color, such as eyes and hair, darker by con¬ 
trast. Dark shades seem to make the color of face and 
eyes seem paler. For this reason a light or colored col¬ 
lar on a dress and suit, as well as lighter hat facing 
usually adds to one’s appearance. 

If you have a sallow or dark complexion do not wear 
pale colors next to the skin. Wear transparent collars 
of organdie, lawn or georgette over dark colors, when 
you are too sallow or dark complexioned to wear dark 
colors. Brighten subdued gray colors by .bits of em¬ 
broidery, ribbons or linings of gay silks. In combining 
colors place dark and dull colors together, as well as 
light and pale. When you place a light color and a 
dark color together each seems to be fighting for first 
place. 

Are You Tall and Thin or Short and Fat? In stu4ying 
proper costume for any individual remember that lines 


o 


160 


FIRST COURSE IN HOME MAKING 


which are made by seams, trimmings, buttons and em¬ 
broidery are very important. Lines which carry the 
attention up and down the body seem to make the person 
taller. Lines which carry the attention from side to side 
add width or breadth to the figure. Choose clothes 
carefully so as to emphasize the charm and personality 
of the individual. Clothes should be inconspicuous and 
should not attract more attention to themselves than to 
the wearer. Simplicity rather than elaborateness is the 
keynote of an attractive costume. 

A girl must not only choose her garments carefully, 
but must wear them so that she will present a neat 
appearance. Her body must be fresh and clean; her 
nails well cared for and hair becomingly arranged. The 
hair should be washed frequently and much care should 
be given to its proper arrangement, if one is to present 
an attractive appearance. 

Care in hanging the garments when not in use, in 
pressing in plaits and pressing out wrinkles, will always 
improve the general appearance. Keep shoes brushed, 
polished and heels straightened. Careful attention 
should be given to posture. No girl looks well who fails 
to cultivate proper habits in standing or walking. 

Are You Suitably Dressed? A school girl is not 
properly dressed in high-heel slippers, thin silk stockings, 
georgette blouse and elaborate hair dress. The young 
woman in business should avoid wearing satin slippers 
and silk dresses of extreme style. Cheap jewelry should 
never be worn. The housewife is not well dressed in a 
dressy blouse with plain tailored skirt. Why? The 
time and place at which garments are to be worn should 
always be considered. No one is more miserable than 
when over-dressed for any occasion. Do not wear cast¬ 
off finery in the kitchen or for business and school. Gar- 


LEARN TO DRESS 


161 


merits used for work may be attractive and artistic, but 
should be chosen with the idea of utility. A becoming 
wash dress is always appropriate at home or at school. 
A trim, well-fitting suit or tailored dress with conserva¬ 
tive lines is suitable for business or school. To dress 
well make a study of your own personality and figure. 
Do not buy clothes even though in fashion that are not 
suitable to your individual style. Remember that a well 
dressed girl or woman is never conspicuous. 

Is Your Dress Appropriate? Make a study of appro¬ 
priate and inappropriate dress for various occasions. 
What does a well-dressed girl wear to school, to business, 
to church, to a party? Discuss proper dress for work 
when cooking, sewing, making garden, house cleaning,, 
doing the family laundry and caring for the sick. 

Don’t be afraid to ask yourself the following questions. 
Add others to this list: 

1. Where and when is this garment to be worn? 

2. Is it suitable for a girl of my age? 

3. What is the initial cost of this garment? 

4. Can it be worn more than one year? 

5. Can it be cleaned or laundered easily? 

6. What about the possibility of remodeling or 
making over? 

7. Can the skirt be shortened or lengthened? 

8. Is the material of good quality? 

9. Is the garment well made? 

10. Are the most fashionable garments always the 
most beautiful? Why, or why not? Is the style 
simple or conspicuous? 

11. When is it advisable to buy the latest styles? 

12. Do I wear fads and extreme styles well? 

13. Is this garment especially becoming to me? 

14. Do I really need this garment? 


o 


162 


FIRST COURSE IN HOME MAKING 



15. Is this particular garment in harmony with the 
other garments in my wardrobe? 

16. Does this particular garment call for new shoes, 
hat, gloves and coat? 

Making Our School Clothes 

We should learn to make more of our clothes. What 
kind of dresses can we make that will be suitable to 


A Sewing Room with Light Coming Over Left Shoulder. 

wear to school? What are some of the things to be 
considered in selecting school clothes? Remember that 
no dress is considered in good taste if it is not suitable 
for the use to which it is put. Remember also that to be 
becoming and suitable a dress need not cost a great deal 
of money. 

Are Your Friends Well Dressed f Observe well 'dressed 
people on the street, at school and at church. Take time 
to go from shop to shop and store to store if necessary 







LEARN TO DRESS 


163 


to find the right thing. Do not be extravagant in buy¬ 
ing. To attempt to dress in more expensive clothes than 
one can afford is foolish. 

Planning and Making a School Dress. School dresses 
should be comfortable, simple and conservative. A neat, 
clean, appropritae school dress may be beautiful as well 
as useful. Decide on color, style of pattern and material. 

What Color Do You Wear Well? What are some of 
the things to be considered in deciding on the color of the 
school dress? Remember that a well dressed girl wants 
to be inconspicuous on the street, in business and at 
school. Bright, gay colors are more suitable for parties 
and sport wear. Never use intense color in large amounts 
except for gay occasions. 

Selecting the Pattern. Study fashion magazines and 
select the costumes that are suitable for school girls of 
your age. Apply these to the needs of your individual 
style. What hats, gloves, shoes and coat must be worn 
with this garment? After selecting the pattern ask 
yourself the following questions: Is this particular pat¬ 
tern especially becoming to me? Are the lines suitable 
for my figure? Is the style simple and appropriate for 
school wear? Do I understand the directions on the 
pattern? If not, do I know where to get assistance in 
following these directions? How much material do I 
need? 

Selecting the Material. Having decided upon the 
color and style of your school dress it will now be neces¬ 
sary to make a study of different kinds of material 
suitable for this type of dress. How much money do 
you have to spend? What must you know about 
choosing materials? Since the garment is to be made of 
cotton material, study the various types of cotton. 


164 


FIRST COURSE IN HOME MAKING 


fabrics, and with the help of your mother and teacher 
decide what kind is to be used. 

Making the Dress. With the pattern and material 
selected, the next step to be followed is the shrinking of 
the material and setting the color, if the material is 
colored. Study the pattern carefully and cut out the 
garment according to directions. Does the pattern need 
alterations? If so, do you know how to make these 
necessary changes? How much did the material cost? 
Keep a record of your time and be able to give an exact 
statement of the cost of this garment in time and money. 
Compare your finished garment with ready-made gar¬ 
ments and with garments made by other members of 
the class. When you take the garment home compare 
it with other garments in your wardrobe. 

Selecting Summer Dresses. What kind of summer 
dresses can we make in school? Make a study of the 
various kinds of textiles used in summer dresses. From 
fashion magazines select pictures that you particularly 
like. Select the material and pattern for the dress, 
considering: 

1. The cost in relation to the rest of your wardrobe. 

2. The purpose of the dress. Where and when it is to 

be worn. 

3. What kind of material should be used for this par¬ 

ticular purpose? 

4. Design in relation to individual use and the pre¬ 

vailing summer styles. 

Summer Hats., What kind of hats are suitable to 
wear with the school and summer dresses which we have 
made in school? Make a list of the points to be con¬ 
sidered by any girl or woman in buying a hat. What 
type of hat should be worn with a tailored suit or dress? 


LEARN TO DRESS 


165 


Notice hats of your classmates. Are all of their hats 
well chosei^? Visit millinery shops and learn what types 
of hats are being worn this season. Find pictures of 
hats in fashion books which are suitable for school, street, 
church and sport wear. The material and style of the 
hat should be determined largely by its use. With what 
garments is the hat to be worn? Consider colors as well 
as styles. What is the shape of your face? Can you 
wear a large or small hat? If you begin now to study 
hats, considering color, style and use, it will not be 
necessary to ask the saleswoman what hat to buy when 
you are a grown woman. 

INFORMATION NEEDED IN GARMENT 
CONSTRUCTION 

Sewing Tools—Hand and Machine 

1. What tools are needed in hand and machine sew¬ 
ing? There are very few essential tools for sewing, the 
necessary ones, being scissors, thimble, needles, tape 
measure, pins, thread, work bag, emery bag and sewing 
machine. Keep your tools in good condition. 

Shears or Scissors. To cut cloth or thread easily, 
scissors or shears should always be sharp. Do not drop 
them as this loosens the screw, making them harder to 
use. Always cut or break off the thread; do not bite it, 
as this breaks the enamel on the teeth, finally causing 
them to decay. What is the difference between shears 
and scissors? 

Use a Thimble. The thimble is worn on the middle 
finger of the right hand. If you are left-handed, you 
will wear it on the middle finger of the left hand. The 
middle finger is a little longer and stronger than the rest 
and is more convenient because it is next to the finger 


166 


FIRST COURSE IN HOME MAKING 


that helps to hold the needle. If you have, not been 
accustomed to wearing a thimble you should practice 
using one until it becomes easy for you. Sewing with¬ 
out a thimble sometimes makes a bad sore on the finger 



Buttonhole 

Scissors. 



Trimming 

•Scissors. 



and always leaves an ugly callous place. Thimble 
should fit snugly but not tight. 

Buy Thread and Needles. What can you find out 
about the history of needles? The story of the develop¬ 
ment of the manufacture of needles is very interesting. 
The first needles used were wooden. Find out when 
steel needles were first used. 

Needles are made in different sizes to correspond with 
the different numbers of thread. 








LEARN TO DRESS 


167 


Table 

of Thread 

and Needles 

Needle 


Thread 

10 

use 

100 

9 

use 

70 to 9t 

8 

use 

50 to 6C 

7 

use 

40 to 5C 


Number 100 thread is used for very fine linen and 
lawns; number 70 for muslin; number 50 to 60 for but¬ 
tonholes on muslin, etc; number 70 to 100 for button¬ 
holes on fine materials. Thread is made of cotton, linen 
or silk. Its size depends on the number of fibers twisted 
together. Always use a thread no longer than from the 
fingers to the elbow. A longer thread knots and becomes 
soiled before it can be used. 

In taking a thread, hold the spool in the right hand 
with the thread coming over the top of the spool toward 
the left hand. Pull the end of the thread with the left 
hand until the desired amount has been unwound, then 
press down on thread with the needle finger of the right 
hand and break. With a little practice this will be found 
a very simple method for breaking the thread. Cut very 
heavy thread. 

You Will Need a Tape Measure. The best tape 
measure to buy is one that is numbered on both sides. 
It is very convenient if the numbering on one side begins 
at one end and on the other side at the opposite end. 

Use Pins. Pins are made from a brass or steel wire 
which is cut into the required lengths, pointed at one 
end, headed at the other, and then polished and put into 
papers for sale. Buy good pins and learn to use them to 
save basting. 

Work-box or Work-bag. Have some kind of box or 
bag in which to keep your tools. This saves much 


168 FIRST COURSE IN HOME MAKING 

valuable time which might have to be spent in searching 
for thimble or scissors or needles. 

Make a Sewing Apron. An apron may be worn to 
protect the dress and also to keep the work clean. When 
you have finished sewing, fold your apron neatly and put 
it in your box or bag. 

Polish Needles with Emery Bag. Emery powder is 
especially good for polishing steel. A tiny bag filled with 



Late Model Electric Sewing Machine. 


it is a good thing to have in the sewing basket or bag to 
use in polishing needles. 

Learn to Use a Sewing Machine. A sewing machine 
is consdiered an essential piece of sewing equipment in 
most families. There are two types of machines: the 
two-thread or lock stitch machine, and the one-thread 
or chain stitch machine. Both kinds do excellent work. 

Study the books that come with each machine to learn 
how to use it and care for it. A sewing machine requires 
just as careful attention as any other kind of machine. 








LEARN TO DRESS 


169 


Keep it clean and well oiled. Do not try to sew faster 
than your machine is made to sew. This frequently 
breaks some part, or at least jars loose some of the 
screws. Sit erect directly in front of the machine and 
treadle with both feet. Ask your teacher or mother to 
show you how to treadle the machine. Without having 
the machine threaded practice treadling until you can do 
it evenly. Find out where the feed, shuttle, presser-foot, 
needle-bar, bobbin, presser foot lever, spindle and stitch 
gauge are located. Take a strip of paper and place it 
under the presser-foot. Lower the presser-foot without 
threading the needle. Practice stitching straight rows. 
When you can do this accurately thread the machine and 
practice on a strip of cloth or piece of paper. Do not 
be satisfied until you can stitch straight. Learn to oil 
the machine; how to thread the machine; how to put in 
needles; how to adjust the tension; lengthen the stitch; 
and how to close and open the machine. 

General Rules to Be Observed in Sewing 

Position. Always sit erect, with feet on the floor. 
Hold the work up so that it can be seen easily. 

Length of Time. Do not sew after your eyes become 
tired. 

Cleanliness. Always wash your hands before begin¬ 
ning to work. Be tidy, clean and careful. Keep hands 
free from perspiration. 

Light. Sit with the light coming over the left shoulder 
so that there may not be a shadow cast upon your work 
by your right hand. Do not sew in a poor light. 

Knots. Knots are used in basting and in some kinds 
of work where they will not be clumsy or will not show. 

To make a Knot. Wrap the end of thread around the 
forefinger of the right hand. Roll the thread between 



170 


FIRST COURSE IN HOME MAKING 


the thumb and forefinger, then put the needle finger on 
the loop and pull the loop up with the middle finger and 
the thumb. 

To fasten thread without a knot, take three or more 
stitches into the same place. This is a method used for 
hemming, overhanding, or seams, and in all kinds of 
embroidery except cross-stitch work. 

Keep stitches small and even if you do hand sewing, 
and straight if machine sewing. 

Fundamental Stitches . The Running Stitch. In 
making the running stitch run the needle in and out of 
the cloth, making stitches of the same length on both 
sides of the cloth. Running stitches are used for gather¬ 
ing and where there is no strain. 

Basting Stitches may be made even or uneven. The 
basting stitch is used to hold two or more pieces of 
material until they can be permanently joined. Make a 
knot in the end of the thread or fasten with two or three 
small stitches. 

Combination Stitch. The combination stitch is made 
by taking two or three running stitches and then fasten¬ 
ing the thread by pulling the needle through the cloth 
again in the last running stitch. This stitch is used for 
se*ams that must stand some strain. 

Back Stitch. The back stitch is very much like 
machine stitching on the right side, but leaves a double 
row of stitches on the wrong side. This kind of stitch 
will stand a great deal of strain. Secure the thread, take 
a stitch forward, pull the thread through, place the 
needle in for the second stitch half way back where the 
needle came out for the first stitch, bringing it out a full 
stitch ahead of the first stitch. 

Overhanding. The overhand stitch is used to fasten 
two pieces of material together so that the joining will 


LEARN TO DRESS 


171 


be practically invisible. Baste the two edges together. 
Fasten the thread by sewing over the end of the ma¬ 
terial as the work proceeds. Point the needle directly 
toward you, taking a small stitch through both pieces 
of material. Do not take up more than two or three 
threads of the material. 

Overcasting. The overcasting stitch is used to keep 
raw edges from raveling. Begin at the right-hand side 
of the seam, slant the needle toward the left shoulder. 
Put the needle into the material from one-eighth to one- 
fourth inch from the edge. Do not pull the stitches 
enough to pucker the material. 

Ornamental Stitches. There are a number of orna¬ 
mental stitches which you should learn, namely, outline 
or stem stitch, chain-stitch, blanket stitch, cross stitch 
and hemstitching. Get some older person to teach you 
how to make these stitches or get the information from 
some reference book or bulletin. Ornamental stitches 
are simply a variation of the fundamental stitches which 
you have just learned. 

Getting Material Ready For Use 

When buying material for any garment or article ask 
the advice of your mother, teacher or some older person. 

How to Shrink Material. To shrink material put it 
in a tub of hot water. Squeeze the water out gently 
instead of wringing it out, or the material may be put on 
a line and allowed to drip dry. Hang by the selvage or 
put the fold over the line. If you hang by the selvage, 
place the clothes pins close together so that the cloth 
will not stretch. Turn the cloth occasionally from one 
selvage to the other so it will dry evenly. Before it is 
quite dry it may be pressed on the wrong side. A quick 
way to shrink very thin fabrics is to roll the wet ma- 


172 


FIRST COURSE IN HOME MAKING 


terial between several thicknesses of turkish toweling, 
wring as dry as possible and press immediately. 

How to Straighten Material. Straighten the material 
by drawing a thread and cutting in the space thus 
formed; by cutting along the stripe if the material has 
a stripe; by tearing the material. 

You may tear any kind of muslin. Cut the selvage 
before attempting to tear, then cut the selvage at the 
opposite edge after tearing across the material to avoid 
tearing in the wrong direction and spoiling the material. 

A Few Things to Remember in Buying a Pattern. 
The best way to buy patterns is to buy by measurement. 
If you know that you are absolutely normal height and 
size for your age you may buy by the age, but even then 
it will be better to test the pattern to be sure that it is 
the right width and length. Choose patterns that have 
few seams and pieces. Before opening the pattern study 
the terms carefully. Be sure that you understand the 
meaning of all the notches and perforations. After 
opening the pattern compare the pieces with the chart. 
Answer the following questions before cutting out the 
garment: 

1. Does this pattern allow for seams? 

2. What do the perforations mean? 

3. Is this pattern the correct length? 

4. Is the pattern too small across the shoulders or 

bust? 

5. If there is a sleeve measure the length and width. 

6. Do I have enough material to use this pattern? 

Altering Pattern. If the pattern is not large enough 
it can be adjusted by first cutting the piece of the pattern 
through the center in the direction in which it is too 
small and pinning it on the material so that it is the 
required size; second, by creasing a fold in the material 


J ,EARN TO DRESS 


173 


in the direction in which the pattern is too small. If 
the pattern happens to be too large it can be adjusted 
by folding a plait through the center. When altering 
patterns for expensive dresses it would be well to use the 
same pattern on an inexpensive garment. Name several 
kinds of patterns. What patterns can be bought in the 
local stores? Do any of these stores have fashion books? 
If not, find out where you can buy these. It may be 
necessary to send to some larger city or to subscribe for 
some good fashion magazine. Styles of dresses often 
change and even though you do not care to keep up with 
the latest style it is well to know the modern tendencies. 

Three Simple Seams 

Plain Seams. Baste or pin together two pieces of the 
garment that are to be joined. Stitch with machine or 
by hand. Use on materials that do not fray or on 
heavier material where edges are bound or overcast. 

French Seams. Baste the two pieces of material to¬ 
gether with the raw edges on the right side of the gar¬ 
ment. Trim the raw edges within approximately one- 
eighth inch from the stitching. Crease on the line of 
the stitching with the raw edge on the inside, then baste 
seam so that raw edges are covered, stitch again. This 
brings the finished seam to the wrong side of the gar¬ 
ment. French seams are used on underwear, summer 
dresses, baby’s clothing and all sheer material. 

Flat Fell. Baste the two pieces of material together 
so that one piece extends beyond the other from one- 
eighth to one-fourth inch. Stitcluand remove bastings, 
fold over the edge of the extended piece, crease the seam 
carefully, baste down smooth and flat on the material 
so that the cloth will lie flat when the seam is finished. 
Stitch close to the edge by hand or machine. Be sure 


174 


FIRST COURSE IN HOME MAKING 


that the crease is exactly at the seam, being careful not 
to allow the material underneath to pucker. Flat fells 
are used on garments worn next to the skin such as the 
shoulder seams of slips or tailored shirt waists. 

Using Bias Tape or Facing 

To Cut a True Bias. Fold the material to be cut so 
that the warp threads lie parallel with the woof; cut on 
the crease. 

What Are Wary Threads? What are woof threads? 
The warp threads are the threads that extend lengthwise 
of any material. They are the strongest threads. The 
woof threads are known as the filling and are the threads 
that are interlaced across the warp threads. The edge 
formed by the woof threads at each side of the cloth is 
the selvage. 

How to Use Bias Facing. The bias facing may be 
cut the required width by using a measure, gauge or 
tape measure. A gauge may be made from an old post 
card. This bias facing may be cut from the apron 
material or you can buy it already prepared and ready 
for use in any width desired. Bias facings may’ be 
bought not only in white but in many other colors, 
which are often used in decorating or trimming house 
dresses and children’s garments. To apply the bias 
facing, baste the facing to the garment, placing the right 
side of the facing to the right side of the garment and 
stitch. Remove basting and turn facing to the wrong 
side of the garment. Do not turn directly on the stitch¬ 
ing but just beyond it so that the joining will not show 
on the finished garment. Baste in place near the edge 
if the material is not of the kind that will retain the 
crease. Turn under the raw edge and baste in place. 


LEARN TO DRESS 


175 


Other Essential Sewing Processes 

How to Make a Hem. Make a crease one-fourth inch 
wide to the wrong side of the material, crease again to 
the wrong side making the hem any desired width. Pin 
first and then baste to hold in place. Hold the work over 
the forefinger with the hem toward the inside of the 
hand, so that you can see under the edge of it. 

To Make the Stitch. Begin at the right-hand side 
and work toward the left-hand side. Do not make a 
knot but fasten the thread by taking three Or four 
stitches in the same place, just below the edge of the hem 
and close to it, taking up one or two threads of the 
material. Point the needle to the left and come up 
through the edge of the hem. Be careful not to pull the 
thread hard enough to pucker the material. Put the 
needle in again for the next stitch a little in advance of 
the place where it came out, taking each stitch exactly 
like the first. When the hem is finished, pull out the 
basting thread. Be careful to slant your needle in the 
same direction each time, keeping the stitches the same 
length and the same distance apart. This stitch is used 
to hold hems in place where it is not desirable to use 
the machine; however, after you have learned how to 
hem, you will possibly stitch all hand towels on the 
machine. 

How to Sew on Lace. If you are planning to trim 
the neck and armhole of slips with lace it will be neces¬ 
sary to learn some of the essential things about sewing 
on lace. Measure the distance around the garment 
where the lace is to be sewed. Add a little for fullness 
and to finish the ends of the lace. If you want the lace 
to be practically plain allow from two to three inches for 
fullness around the neck and about half that much 
fullness around the armhole. If you desire to have the 


176 


FIRST COURSE IN HOME MAKING 


lace full, measure one and one-half times the length 
of the garment. Divide the garment to be trimmed into 
sections and make the divisions with pins. Divide the 
trimming in the same way and pin to the garment. Hold 
the lace toward you while sewing. 

Lace may be sewed on straight with the machine when 
the lace is heavy enough to conceal the machine stitches. 
In sewing on lace in neck and armholes use the over¬ 
handing stitches. 

Making a Simple Placket. Measure the length of the 
opening in your garment, cut a lengthwise strip of 
material twice the length of this opening plus two inches. 
This strip of material may be from one to two inches 
wide. Pin in place. Begin to baste at the top of the 
placket placing the right sides of the material together. 
Baste down to the bottom of the opening and up on the 
opposite side just as you would baste a piece of material 
on a straight seam. Stitch. Crease the side that is to 
lap over on the stitching and put hem in place, allowing 
the under side to extend out forming the underlap of the 
placket. Fasten securely at the bottom. Tie all threads 
and trim off raw edges of material at the top of the 
placket. There are several other kinds of plackets which 
might be learned by referring to library books or asking 
some older person to explain. 

Putting Band on Garment. If you make a petticoat 
or a pair of bloomers it will be necessary for you to know 
how to put the garment on the band. To decide on the 
length of the band take your waiste measure loosely. 
Add one inch for the turn-in at the ends, and for pos¬ 
sible shrinkage. Did you shrink the material before 
making the garment? An extra inch or two may be 
allowed in the band if you are still growing and there 
is possibility of its being necessary to make the garment 


LEARN TO DRESS 


177 


larger. Cut the band lengthwise on the material the 
required length and from two and one-half to three 
inches wide. 

Fold the band in two equal parts, crosswise, and mark 
the center with a pin. Pin the center of the band to 
the center of the skirt if the skirt opens at the center 
back. Pin the center of the band to the side seam of 
the bloomers if the bloomers open at the side, letting 
the open ends of the band extend to the placket. Pin the 
ends of the band to the sides of the placket allowing the 
band to extend beyond the placket the width you expect 
to turn in. Beginning at the center back of the skirt or 
side seam of the bloomers put in the gathers with a run¬ 
ning stitch. After adjusting the fullness on both sides 
of the band, baste securely to the band. Turn in raw 
edges of the band about one-fourth inch to the wrong- 
side; baste to the skirt and sew on machine. The band 
may be put on by hand for garments where there is not 
much weight. 

Buttonholes. Decide on the exact place for each of 
the buttonholes before cutting any of them. Mark the 
place for each one with a pin. Cut one and work it 
before cutting the next. Cut the opening for flat buttons 
the length of the diameter of the button; for round but¬ 
tons a little longer. The size of the buttonhole is always 
determined by the size of the button. Use a pair of 
sharp scissors or buttonhole scissors. The buttonhole 
should be cut on the thread of the material. Practice 
cutting'buttonholes before you attempt the buttonholes 
on the garment. Cut and work one buttonhole at a 
time. Overcast buttonhole as soon as the material is 
cut. 

To Make Buttonhole. Hold the cloth over the fore¬ 
finger of the left hand, so that the edge to be buttonholed 


178 


FIRST COURSE IN HOME MAKING 


first (which is the one overcast first) is away from you 
and work from right to left. Put the needle into the 
cut close to the right edge and bring it out just far 
enough below the edge to prevent raveling. Before pull¬ 
ing the needle through, put the thread over the eye of 
the needle under the point, from right to left. Pull the 
needle through drawing the thread away from the work, 
so that loop is directly on the edge of the cut. Take 
each stitch in the same way, spacing them evenly and 
being careful not to pull the thread too tight. The ends 
of the buttonhole may be finished in several ways: 

With the fan end, taking five stitches around the end 
very close together, the stitches forming rays around 
the end: 

With bar ends. Make the buttonhole stitch to the 
end of the opening on each side; then take three or four 
stitches in the same place across the end, putting the 
needle into the material as far from the edge of the 
opening on the underworked side as the stitches extend 
on the finished side. Finish by bringing the needle up 
through the cut and work on the wrong side barring the 
opposite end in the same way. 

By using the fan at the end near the end of the ma¬ 
terial and the bar at the opposite end. 

How to Sew on Buttons. It is well to sew buttons 
over a pin so that the stitches will not be drawn too tight. 
Fasten the thread securely and neatly on the wrong side. 
Use coarser thread in sewing on buttons than that which 
you used in making the buttonholes. 


Chapter IV 

CARE AND FURNISHING OF THE HOUSE 

When you buy or rent a house consider carefully the 
arrangement of each room. Keep in mind the necessary 
furniture for each room, the finish and decoration; 
choose a house that is comfortable, convenient, well 
lighted, and ventilated. 

It is not necessary to spend a lot of money in order 
to have a comfortable and attractive home. What are 
some of the things we can learn in school about furnish¬ 
ing a home that will enable us to help make our homes 
more sanitary, comfortable and attractive? 

Keep the House Clean. A clean house is not only 
sanitary, but is a great joy and satisfaction to every 
member of the family. Keep the house clean and orderly 
but don’t make your friends uncomfortable by con¬ 
tinually cleaning, dusting and putting things in order. 
Do you apologize for something every time you receive 
callers? 

Keeping Walls and Ceilings Clean. Painted walls are 
the most easily cared for and the most sanitary. A very 
good way to keep a painted wall clean is to apply a thin 
coat of starch paste at the time of painting. When 
soiled this may be washed off and a second coat of paste 
applied. 

Plastered and papered walls and ceilings need clean¬ 
ing and should be wiped with a wall brush or a broom 
covered with cotton flannel. Light overlapping strokes 
should be used; heavy strokes rub in the dirt. Places 
that soil more quickly than others should be wiped with 
179 


0 


180 


FIRST COURSE IN HOME MAKING 



cotton batting. Rub lightly with the cotton, turning it 
as it becomes soiled. 

How to Remove Grease Spots. Walls covered with 
paper are the most easily marred and the least sanitary. 
Grease spots in paper may be removed by placing a 
blotter over the soiled spot and then holding a hot iron 
over it. The heat draws the grease into the blotter. Be 
sure the blotter is clean. Water-color paints and a small 


Getting Ready for Company. 

brush can be used to “tint” small tears or mars in wall 
paper. 

Calcimined walls cannot be washed nor can they, even 
be rubbed with a dry cloth without streaking the finish. 
It is better to recoat calcimined walls than to try to 
clean them. 

Use Water Sparingly. Water should be used sparingly 
on the so-called washable papers used in kitchens and 
bathrooms. It is better to use a dampened cloth; if the 
water seeps in the paper will be loosened. Varnishing 
the paper in these rooms will keep it from peeling off. 



CARE AND FURNISHING OF THE HOUSE 181 


When a coating of starch paste is not used on painted 
walls they should be cleaned in the same manner as 
plastered and papered walls. 

The Floors of Your Home. The appearance of the 
floor has much to do with the attractiveness of the room. 
Wooden floors are the cheapest. Hardwoods make better 
floors than soft woods, but are usually more expensive. 
The finished floors with rugs are easily kept clean and 
are sanitary. They are more sanitary than carpeted 
floors. 

New wood floors may be finished in different ways, 
depending on the kind of wood and the preference of the 
individual. Varnish, shellac, wax, oil and paint are used 
in finishing floors. These vary in appearance, and in the 
way they wear and the amount of labor needed to apply 
and keep them in order. It pays to study these points 
before choosing the finish for a floor. 

A waxed floor does not mar as easily as floors finished 
with varnish or shellac. Wax and varnish are more 
suitable to use in living room, dining room and bedroom. 
Oil and paint being less likely to be damaged by water 
are better for the kitchen and pantries, and other places 
where water is likely to be spilled. No matter what 
finish is chosen, get the best materials. 

Rugs and Carpets. The floor of a room should be in 
a darker tone than the walls, with ceiling lighter than 
the walls. A neutral color darker in tone than the walls 
is preferable. Proper care of a finished floor is economy. 
Rugs and floor coverings that are plain in color or in¬ 
conspicuous in design are best for general use. Kinds 
that do not show footprints and are not soiled easily are 
the most satisfactory. All rugs and carpets should be 
cleaned frequently and thoroughly. Dirt that is allowed 


182 


FIRST COURSE IN HOME MAKING 


to remain wears the fibers and becomes increasingly 
hard to remove. 

Linoleum for Kitchen and Bathroom. Linoleum is 
widely used on kitchen and pantry floors and seems to 
give general satisfaction. Linoleum should be laid over 
a smooth floor in such a way that it does not buckle, and 



Corner of a Comfortably Furnished Living Room. 

Courtesy J. B. Henderson, Washington, D. C. 


should be cleaned with a damp cloth wrung out of suds 
made from mild soap. Alkalis, strong soap, or the use 
of too much water will ruin linoleum. Tile is also used 
in kitchen and bathroom. It is more expensive in the 
beginning, but is durable and easily kept clean. 

What Can We Do With Did Furnituref Does your 
mother have an old piece of furniture which needs a 
fresh coat of paint or a coat of varnish? When old fur¬ 
niture has good lines, good wood and is well constructed, 



CARE AND FURNISHING OF THE HOUSE 183 

refinishing is worth while. In renovating furniture the 
first thing to do is to have necessary repair work done. 
Remove all unnecessary varnish and paint. 

How to Remove Varnish or Paint. To remove varnish 
or paint, scrape with a knife blade, piece of glass, steel 
or sandpaper. This method can be used on smooth sur¬ 
faces. In cracks and crevices great care must be taken 
not to mar the wood. Ammonia, turpentine and alcohol 
will soften paint and dissolve varnish, but the most satis¬ 
factory method is by the use of a commercial varnish 
remover. When the varnish is softened it is easily 
scraped off while in a sticky, gummy condition. A putty 
knife is good for this work on flat surfaces. 

If you get satisfactory results, every particle of the 
original finish must be removed from a piece of furniture. 
Sometimes a combination of dry scraping and the soften¬ 
ing gives the best results. Wipe thoroughly with gaso¬ 
line, turpentine or benzine to remove all the grease of 
the varnish remover. 

To Remove Varnish from Floors. Make a paste of 
strong washing powder and hot water. Allow to stand 
on the varnish, then scrub with a stiff brush. 

To Remove Ink Stains. To remove ink stains from a 
piece of furniture use one teaspoonful of oxalic acid to 
one pint of water. If this bleaches the wood too much 
the color may be brought back by the use of weak 
ammonia. 

Make the Surface Smooth. Wood must be thoroughly 
dry before any smoothing is done. Make the surface 
smooth by using sandpaper, steel wool or a steel scraper. 
Work with the grain of the wood if a smooth, satiny 
finish is desired. Finish with a fine grade of steel wool 
or sandpaper. 

Do You Know How to Use Stainf You may omit the 


184 


FIRST COURSE IN HOME MAKING 


stain if the natural color is desired. There are many 
good wood stains on the market: All colors can be pur¬ 
chased. Try out on a sample piece of wood of the same 
kind, or on an inconspicuous part of the furniture. Put 
stain on with a brush or cloth.. Rub off with soft, clean 
cloth. Every particle of the stain must either be rubbed 
in or rubbed off. Continue rubbing until there is some 
luster. Several coats of the stain may be necessary to 
get the color desired. Allow each coat to dry thoroughly 
before applying the next one. 

Use Filler When Necessary. It is not often necessary 
to use filler when renovating old furniture. Filler is 
either a liquid or paste applied after the stain to fill the 
pores of the wood and make a smooth surface for the 
finish. If the filler has been worked out of the wood in 
the preceding processes, it will be necessary at this point 
to renew it. Get a liquid filler for a close-grained wood, 
and a paste filler for an open-grained wood. The filler 
should match the stain in color. 

What Finish to Use. You may use wax, varnish, oil 
paint or shellac. Study these finishes to determine which 
you prefer. Visit furniture stores. Observe the furniture 
in your own home. Ask your friends to give reasons for 
their choice. Wax is easily applied, gives a soft, pleasing 
luster and can be easily patched if scratched or marred. 
It must be renewed occasionally. 

Varnish Cannot Be Patched. The entire surface must 
be done over. It is glossy and very shiny unless well 
rubbed down. Do not use shellac alone; it wears well 
but it is too shiny and glossy. 

Paint Makes a Good Finish. Before painting remove 
all varnish. How do you remove varnish? Go to a 
reliable shop and get directions for using paint, enamel, 
varnish, oil and wax. Oil is sometimes used on old 


CARE AND FURNISHING OF THE HOUSE 185 

mahogany and walnut. Rub well—apply several coats 
—give a fresh application for three successive days and 
the results will be pleasing. 

A Little Advice. Before attempting to refinish old 
furniture, read everything you can find on the subject. 
Visit shops where old furniture is being renovated. 
Examine new furniture in the best furniture stores. 

Repairing Old Furniture. Perhaps some of the furni¬ 
ture in your home needs mending or repairing. Find 
out how to re-seat an old wornout chair. Perhaps your 
mother will allow you to refinish the woodwork, too. Do 
the window frames need repairing? The screens on 
doors and windows should be kept in repair. Why is this 
important? 

How to Clean and Polish Furniture. To clean and 
polish varnished or painted furniture, use 
One tablespoonful turpentine. 

Three tablespoonfuls raw linseed oil. 

One quart of hot water. 

Wipe furniture with a cloth wrung out from this solu¬ 
tion, then polish. The turpentine cleans and the oil gives 
a polish. 

Scratches, Dents and Water Spots. To remove 
scratches use a good furniture polish containing enough 
stain to darken the wood under the scratch. Raw linseed 
oil will also darken the scratched place. 

To Remove Dents, place moist blotting paper over the 
dent, and then apply heat by placing a warm iron on 
the blotter. The heat and moisture causes the fiber of 
the wood to swell and the dent fills up. 

To Remove Water Spots, rub with a moist cloth on 
which a few drops of household ammonia have been 
placed. Polish with a soft cloth. A gentle rubbing with 


o 


186 


FIRST COURSE IN HOME MAKING 



a damp cloth dipped in powdered pumice stone will also 
remove such a spot. 

Do You Know How to Dustf When dusting use a 
soft non-scratching and non-linting cloth. Use a short, 
firm stroke in dusting. Wipe the dust and at the same 
time gather it in the dust cloth. Cheesecloth may be 
used for dust cloths; old silk is good but does not wear 


—Courtesy J. B. Henderson, Washington, D. C. 

well and is not so easily laundered. The dust cloths 
may be wrung out of hot water in which a tablespoon of 
kerosene has been added. However, a damp, oily dust 
cloth should not be used on wall paper or where the oil 
may make a mark. When wiping walls use a soft dust 
cloth, which gathers dirt without scratching. This cloth 
may be wrapped around a long-handled soft hair brush. 
Do not rub wall paper as it is easily marred. Rub with 








CARE AND FURNISHING OF THE HOUSE 187 


very little pressure and with even stroke. If the walls 
are painted, they may be washed frequently. 

When Sweeping. When sweeping practice holding the 
broom close to the floor, so as not to throw dust unneces¬ 
sarily. Other ways of keeping down the dust are: 
Moistening the broom and shaking out all the water 
before sweeping; by sprinkling damp tea, coffee or pieces 
of moistened paper on the carpet; by spreading moist 
sawdust on tile or linoleum; by using a broom bag over 
the broom, or some prepared dustless sweeper. There 
are several dustless sweepers on the market. 

Painted Walls and Woodwork. Dull finished paint, or 
white painted woodwork, may be cleaned with whiting 
applied with a cloth moistened with hot water. Wash¬ 
ing powder may be used in cleaning painted walls when 
the walls are very dirty and greasy. Two or three drops 
of ammonia in a pail of water will cut the grease and 
does not turn the wood yellow. Use three to five table.- 
spoons of powder to a pail of water. Wash with one 
cloth and wipe with another, changing the water and 
cloths often enough to prevent streaks. Enamel painted 
Avails may be washed like dishes. 

Is Calcimine Cheap? Calcimine walls are much less 
expensive than enamel paint, but calcimine spots easily, 
streaks with moisture, and cannot be washed or even 
wiped with a stroke heavy enough to clean. Tile may 
be washed with warm, soapy water. 

To Remove Paint from Tile Floors. For tile floors 
use strong soap suds applied with a long-handled scrub 
brush or cloth mop. If there is paint on the tile and it is 
hard to remove, moisten a cloth with turpentine and then 
use some abrasive cleaner. The turpentine softens the 
paint and the scratchy material loosens it. If the tile 
floors are stained, use soda and water solution to remove. 


188 


FIRST COURSE IN HOME MAKING 


If this does not remove apply to the spot a dilute acid, 
either oxalic or hydrochloric, using two parts water to 
one part acid. Use only a little at a time, then wash 
quickly with soapy water. Soap will stop the action of 
the acid. 

Use Clean Water on Painted Floors. Painted floors 
should be wiped with clean water; do not use strong soap 
and washing powders on painted floors. 

How to Clean Hardwood Floors. Hardwood floors 
are either oiled, waxed or varnished and must be kept 
free from dust and grit. Moisture changes the color and 
oil darkens it. It is best to clean hardwood floors by 
using a clean, soft dusting cloth. When a more thorough 
cleaning is needed the woodwork may be wiped with the 
following solution: 

One quart boiling water. 

Three tablespoons boiled linseed oil. 

One tablespoon turpentine. 

When the floors are waxed sufficiently often, no addi¬ 
tional cleaning is necessary except the use of a dustless 
mop. 

Keep Your Lamps Clean and Ready for Use. Fill 
kerosene lamps about three-fourths full of oil. With a 
soft paper wipe the wick, taking care to remove all the 
burned particles. Wipe off the charred parts; this gives 
a straighter wick than cutting with the scissors. The 
chimneys may be washed with water in which a few 
drops of ammonia have been added, or with soap and 
water, rinsed and polished with a soft cloth or soft paper. 
Wash off every part of the lamp with soap and water. 
To prevent the odor so common to kerosene lamps keep 
the wick turned down in the burner when not in use and 
boil the wick and burner every two weeks in strong soap 
cuds or soda water. 


CARE AND FURNISHING OF THE HOUSE 189 

If your room is lighted by a kerosene lamp hung in 
the center of the room, have something below the light 
made of soft paper to keep the glare from the eyes. It 
is better to have the light at the side of the room or 
standing on the table. Avoid a red lamp shade. A soft 
yellow is much better. The lighter shades of blue and 
green are also restful to the eyes. 

Have a Plan for Cleaning House. Don’t try to clean 
all the rooms the same day. Why? Work out a definite 
schedule for each room. Do some of the cleaning each 
day. Each member of the family should help with the 
housecleaning. What can you do? What can you teach 
your little brother and sister to do? Write to the Home 
Economics Division, Department of Agriculture, Wash¬ 
ington, D. C., for bulletins on the care of the house. 

Suggested Plan for Cleaning a Room 

Dust all small articles and pieces of furniture. Re¬ 
move from room or cover with dust sheet. What is a 
dust sheet? Why not move all articles and furniture 
from the room? 

Shake and remove curtains and draperies. Remove 
from room, cover with dust sheet or put in dust bags. 

Roll up small rugs; remove from room to clean when 
possible. Why? Sweep and fold back the edges of large 
rugs. Is it necessary to clean the floor under the rugs? 

Dust ceilings, walls, window shades, radiators or stoves, 
closet shelves, closet floors and floors of rooms. Do the 
doors, baseboards and other woodwork need dusting? 
Why should you dust the ceilings first?* 

Clean windows and chandeliers, wash globes and 
mirrors, wipe pictures and polish floors. 

Replace rugs, furniture or other small articles which 
were removed from the room. When do you remove dust 
sheets? 


190 


FIRST COURSE IN HOME MAKING 


Polish the brass and silver when needed. Do you 
know how to polish brass? Silver? 

Should you leave the windows and doors open when 
sweeping? Why or why not? Did you wear a dust cap 



A Comfortable, Clean and Well Equipped Kitchen. 


and wash dress while cleaning house? Why? Should 
you attempt to# clean thoroughly more than one room 
each day? Why or why not? < 

Care and Equipment of the Kitchen 

The kitchen should be the cleanest, best equipped and 
most convenient room in the house. Do you know why? 























































































CARE AND FURNISHING OF THE HOUSE 191 

Because our food is prepared in the kitchen? Yes, and 
because your mother spends so much of her time in this 
part of the house. 

Good Ventilation Necessary. The kitchen should have 
windows or doors on at least two sides. Why is cross 
ventilation necessary ? A small kitchen saves steps, and 
an oblong kitchen makes step-saving arrangements 
easier. Why? Study the kitchen at home. Would you 
suggest changes? 

Utensils Should Be Handy. In the modern kitchen 
the detached pantry, which used to contain the pots and 
pans, is now giving place to the built-in-pantry. Utensils 
and materials grouped near to the place where they are 
to be used saves time and energy. For instance, pans or 
kettles which must be filled with water before being 
carried to the stove, belong near the sink. Place a supply 
of clean dish towels as near the sink as possible. All the 
cleaning preparations and dishwashing necessities should 
have a place near the sink. Such utensils as cake tins, 
muffin rings, meat chopper and measuring cups should 
be grouped near the preparing table. The location for 
every piece of equipment can be determined by deciding 
where the article is used most frequently. 

Look Out the Kitchen Window. The windows in the 
kitchen should be built high enough to permit a sink or 
work table to be placed under them. Why? They 
should open from both top and bottom. A plain shade, 
and a thin, white curtain of cheesecloth, scrim or swiss, 
is all the drapery necessary. 

Keep the Walls Clean. Paint and water-proof varnish 
are practical for the kitchen woodwork because they are 
easy to keep clean. If paint is used it should be the 
same shade or a shade darker than the walls. 

For the walls a smooth, hard plaster with two coats 


192 


FIRST COURSE IN HOME MAKING 


of paint makes a finish that can be wiped with a damp 
cloth. If the kitchen walls are to be papered a washable 
paper is more practical. Finish the walls in some light, 
cheerful color, such as buff, tan or cream if the kitchen 
is on the north side. Light shades of soft gray are pre¬ 
ferable for a sunny, well-lighted kitchen. 



View of Well Furnished Hall. 

— Courtesy J. B. Henderson, Washington, D. C. 

The Floors Must Be Kept Clean. There is more to 
be said in favor of a good quality of linoleum for the 
kitchen floor than anything else. It is easily cleaned and 
soft to the feet. A hardwood floor, varnished, looks well 
and is easily cleaned. 

To Lay Linoleum. Measure and cut the linoleum in 
required lengths, loosen the “carpet round” from the 
floor about half an inch and push linoleum under, but 
do not fasten the linoleum in any way. Leave it loose 










CARE AND FURNISHING OF THE HOUSE 193 


for several weeks, until the linoleum has flattened out. 
Then seal the seams by placing a thin coat of cement 
directly under the seams and pressing the edges of the 
linoleum down into it and very close together. See that 
the linoleum is close to the wall, if necessary trim off the 
excess width, and then fasten down the carpet round. 
All linoleum should be varnished or japalaced when first 
laid down and once or twice a year thereafter. This will 
keep the color from wearing off from printed linoleum 
and make it wear many times longer. 

Is the Sink Too Low? The work tables and the sink 
in the kitchen should be of convenient height. To judge 
the proper height of a work table or sink, stand upright 
at the side of the table or sink, your arms straight at 
your side, and hands perpendicular to the arms. When 
your palms lie flat on the table or sink bottom, the 
surface is the correct height. It should not be necessary 
for the housewife to stoop while working. What are the 
results of working in a^ stooped, uncomfortable position? 
How may the tables and stoves be raised when too low? 
Can sinks or stationary wash tubs be raised in the same 
way? 

Table Tops Should Be Sanitary. The tops of work 
tables should be waterproof. This not only makes them 
more sanitary but saves scrubbing and scouring. Wooden 
top tables may be covered with oilcloth. These may be 
cleaned by wiping with a damp cloth. Sheets of zinc 
may also be used as a cover, or zinc top tables may be 
bought. These are very serviceable so far as wear and 
tear are concerned, but zinc is not a suitable material to 
come directly in contact with food. Porcelain tops, to 
fit tables of any size, can be bought and are very satis¬ 
factory. Oil, varnish and shellac are sometimes used on 
wooden top tables. 


o 


194 


FIRST COURSE IN HOME MAKING 


Save Steps and Live Longer. Many steps may be 
saved if sufficient thought is given to the location of the 
stove, sink, refrigerator, cupboards and work tables. 
These should be grouped conveniently close to each other 
and as near the dining room as possible. In addition to 
the work tables at which the housewife sits to prepare 
the food for cooking, there should be a zinc covered table 
on which to place hot pans and pots while the food is 
being dished up. 

A Labor Saving Device. The kitchen cabinet may be 
classed as a labor saving ^device. It is really a kitchen 
table with shelves above, containers for flour and meal 
below, and a place for storing utensils. There are both 
wooden and metal cabinets on the markets. The metal 
cabinets are more easily kept clean, and are more likely 
to be proof against insects, rats and mice. Metal 
cabinets are more noisy than wooden ones, but they do 
not absorb odors and moisture from spilled foods. A 
metal cabinet can be kept clean by wiping with a cloth 
wrung out of hot water. 

Can You Handle Tools? A housewife who is handy 
with tools can make a cabinet by using a kitchen table 
and arranging shelves above it. Have you ever seen a 
home-made cabinet? How were the shelves divided? 
Make the shelves of different widths. A glance at a 
shelf should reveal everything on it. Deep shelves are 
necessary for large articles. A shelf twelve inches deep 
will hold the largest plates. Shelves from four to six 
inches deep will hold the smaller articles and packages. 
Small cooking utensils may be kept in drawers. There 
should also be drawers for towels and aprons. Get your 
mother and teacher to help you make a complete list of 
necessary kitchen equipment. Make a special study of 
labor saving devices. 


CARE AND FURNISHING OF THE HOUSE 195 

Washing Dishes. Prepare for dish washing by wiping 
all food from the dishes, especially greasy dishes. This 
may be done with a small wad of paper or a rubber 
scraper which is made for this purpose. After the dishes 
are cleaned of all particles of food, stack them into piles 
such as saucers, plates, etc. Do not wash the cooking 
utensils with the better dishes. Why? Soak all cooking 
utensils as soon as they are used, add soap, washing 
powder, or soda to cut the grease; cold water for egg and 
milk dishes, hot water for greasy and sugary dishes. 
Why do you use cold water for dishes in which eggs and 
milk have been used? Why do you use hot water for 
sugary and greasy dishes? 

Is the Dish Water Ready? Use plenty of hot, soapy 
water. Scald all dishes carefully. Wash the cleanest 
dishes first, such as glasses, silver, china, tin, aluminum, 
etc. After washing the glassware, rinse in a second pan 
of hot water, wipe with a clean towel that is free from 
lint. Wash the silver next, rub well with soap, rinse in 
hot water and wipe dry. China should be washed in 
order, taking the cleanest dishes first; place them in a 
dish-drainer, after giving them a thorough rinsing in hot 
water they will need very little wiping. 

Wash Kitchen Utensils Last. The knives and forks, 
which are usually of steel, should be scoured frequently. 
This may be done with pulverized bath-brick, using a 
good sized cork or a wad of paper. Do not put wooden 
handles in the water. When the dishes are all washed 
get clean water and scrub the drain board and table, 
using scrub brush and scouring brick when necessary. 
Be sure to dry edge of the table. 

Dish Towels Must Be Clean. Wash dish towels and 
dishcloths in hot soapy water. Rinse in hot water and 
hang in sun to dry. This is very important since the 


196 


FIRST COURSE IN HOME MAKING 


dishes come in close contact with the food. Remember 
that dishes will not be clean if you wipe them with a 
soiled and dusty towel. Dish towels and dishcloths 
should be washed each time after using. A good rinsing 
is usually sufficient for the towels but the dishcloths 
should always be cleaned in hot soapy water. All dish 



Section of Library. 

—Courtesy J. B. Henderson, Washington, D. C. 


towels and dishcloths should be boiled at least once a 
week. 

How to Clean the Sink. Wash the sink carefully after , 
each meal; if care has been taken in wiping the dishes 
before washing, and particularly in wiping off all grease, 
the cleaning of the sink will be much easier. A strainer 
or wire sieve should be kept in the sink at all times. 
Remember that grease and particles of food will clog 
the drain and in time close up the pipe. The grease 









CARE AND FURNISHING OF THE HOUSE 197 

which comes in any dish water will not stop the sink 
drain if the pipe is flooded with hot water three or four 
times a day. When soda water is used to cut the grease 
use an abundance of hot water afterwards, otherwise the 
grease and soap will combine and may close the drain. 
Scour the sink, including the faucets, as you do other 
porcelain, brass or nickel. 

To quickly clean sink and bathroom equipment, keep 
ready a pint or a half pint bottle of gasoline. Moisten 
a cloth with the gasoline and rub surfaces until they .are 
clean, smooth and shiny. The gasoline soon evaporates 
and the surface is left free from grease. Never use Dutch 
Cleanser or any abrasive on plumbing fixtures, as it 
takes away the gloss, roughens the surface, making it 
catch dirt and grease easier, and it is harder each time 
to clean. The gasoline is also economical to use. (Cau¬ 
tion: Never use gasoline near a burning stove or lamp.) 

Clean Garbage Pail Inside and Outside. Wash inside 
and outside of pail every day, using a dish mop. Stand 
the pail in the sun for a while if possible. A plan fol¬ 
lowed in some localities is to fit the garbage can with a 
strong paper bag into which the garbage is emptied. This 
keeps the can from becoming soiled and aids the collector 
in emptying the garbage. All water should be drained 
from the garbage before it is put into the can. A better 
way is to have no garbage pail, but burn the garbage 
every day. Have a bright fire in the stove and keep all 
the drafts open until the garbage is consumed. Is it 
possible to burn the garbage if you use a gas range? 
Give arguments for and against the burning of garbage. 

Don’t Forget the Refrigerator. It is necessary to give 
daily care to the refrigerator. Do not allow food to 
remain long enough to spoil. Empty the drain pan once 


198 FIRST COURSE IN HOME MAKING 

a day. Sometimes the refrigerator is drained with a 
pipe, which is a real convenience and labor saving device. 

Give the refrigerator a thorough cleaning at least once 
a week. 

Wash shelves and ice rack with hot soap suds; rinse 
m clean, hot water. Dry in the sun if possible. 

Wash inside of refrigerator in the same way. Clean 
giooves and corners with a cloth or wooden skewer. 

Remove drain pipe and wash it. Pour hot sal soda 
solution through the drain pipe. 

Wipe the refrigerator dry. Allow it to remain open 
for an hour when possible. 

The Oil or Gas Stove. Keep the cook stove clean and 
ready for use. 

Remove and wash tray under burners every day. Is' 
this necessary? 

Wipe top of stove with damp cloth or with a few drops 
of kerosene on a cloth. 

If burners become clogged, remove them and wash 
in clean, warm water. Soap or soda may be added to 
the water. 

Brush out oven and wipe with damp cloth. 

Directions for Lighting. Top burners: Open cock 
wide, light match and apply it. If gas burns with a 
yellow flame and makes a roaring noise, it is burning in 
the mixer. Turn it off at once, then turn it on, let the 
gas flow for a second and then relight it. The yellow 
flame smokes, wastes gas and is not as hot as a blue 
flame. 

Oven burners: Open oven doors. Open pilot cock and 
apply match. Turn on first one oven burner and then 
the the other; when both are burning with blue flame, 
turn off the pilot. If the oven does not light with a 


CARE AND FURNISHING OF THE HOUSE 199 

pilot, turn on oven cock and apply match to the open¬ 
ing in the front of the oven. 

Never stand with face in front of the oven door when 
lighting the oven. Leave oven door open for fifteen 
minutes after the fire is turned out. Why? 

Do You Use a Coal Rangef The ash pan should be 
emptied each day. Rub the stove with blacking and 
polish with a brush or soft cloth. Keep the space around 
the oven free from soot and ashes. Keep the reservoir 
filled with water. 

To Build Fire in Coal Stove 

1. Remove coal from fire box; empty ash pan. 

2. Place a layer of loosely twisted paper in bottom 
of firebox; on this lay small pieces of soft wood 
crosswise. 

3. Then put a layer of small coal on top of wood; 
add larger coal. 

4. Have fuel loosely arranged so as to admit free 
passage of air. 

5. Cover top of range, close check draft, open front 
oven and chimney dampers. 

6. Apply lighted match through the grate to the 
paper in the bottom of the firebox. 

7. When the wood is all ablaze, more coal may be 
added. Do not keep the firebox more than three- 
fourths full of coal. 

8. When the fire is burning nicely, the front damper 
may be closed and the chimney damper partly 
closed. 

9. To heat the oven—close check draft and oven 
damper; partially close chimney damper and 
partially open front damper. 

10. To check fire—open check draft, close all dampers, 


200 


FIRST COURSE IN HOME MAKING 


and if fire is still too hot, raise lids on top of 
stove. 

11. To heat reservoir—close reservoir damper. 

12. Ranges differ as to arrangement of oven and chim¬ 
ney dampers. Study carefully the one you are to 
use before building fire. 

Care of the Bathroom 

The Bathroom and Washstand. Every member of 
the family should be responsible for the care of the bath¬ 
room. Each one should be trained to leave the tub or 
basin spotlessly clean. It only takes a few minutes to 
wash out the tub or basin with soap and water, rinse and 
dry it, after using. The shelf on which toilet articles 
are kept should be left clean, and the soap dishes, mugs 
and brushes should be left in perfect order. Never leave 
soiled towels and wash cloths in the bathroom. All parts 
of the toilet should be wiped every day and the basin 
should be scrubbed once or twice a week. The floor 
should be wiped up daily and scrubbed weekly. Once a 
week ammonia and water should be put down all the 
basins, and if the water is hard a strong solution of soda 
will help. In case of sickness, whatever is put down the 
toilet should be disinfected with carbolic acid. 

Bathroom Plumbing. It is important that plumbing 
be of the best, for it is one of the vital things in the 
house upon which good health depends. The plumbing 
system brings water into the house and takes out waste. 
The waste pipes should be of iron, tight at the points, 
large enough to carry off all waste without clogging. 
The waste pipes must be so placed as to insure a steady' 
and rapid flow. There are also vent pipes which are a 
part of the plumbing system; these are connected with 
the waste pipes so that gases pass upward and out above 


CARE AND FURNISHING OF THE HOUSE 201 


the roof. Plumbing attachments include basins, sinks, 
bath tubs, laundry tub, water closets, with smaller metal 
attachments. The tubs, sinks and basins are made of 
porcelain, because it is sanitary and lasting. Nickel 
plate is used for the smaller attachments because it is 
easier to keep clean than brass. 



Bedroom, and Bath. 


To Clean the Metal. White enamel, wood or metal 
may be cleaned by using a soft cheesecloth wrung out 
of warm water. Two or three drops of ammonia in a 
pail of water will cut the grease and does not turn the 
wood yellow. Whiting or Bon Ami may be used on a 
moistened cloth, but both of these cleaners leave dust 




































































202 


FIRST COURSE IN HOME MAKING 


and the cleaning should be done before the sweeping if 
these powders are used. 

Another way to clean metals is to wash them with 
soap and water, rubbing off all spots with oxalic acid 
solution, a tablespoonful to a quart of water. Oxalic 
acid is a poison and should be labeled as such; it 
also affects the skin. After the spots have been rubbed 
off, mix some powdered stone and cottonseed oil to a 
paste; rub each article with it, using a piece of old 
flannel cloth. A strong muscle is necessary to do this 
well. A brush will be needed for the crevices and cor¬ 
ners. Rub off off the paste with a soft cotton cloth. 
Some people use a chamois skin or an old kid glove. 

Additional Bathroom Furnishings. The bathroom fur¬ 
nishings should also include towel racks for each member 
of the lamily, rugs and bath mats, curtains for the 
window, medicine closet and mirror. A chair or stool 
and clothes hamper may be included. The towels and 
wash cloths should be kept in the bathroom whenever 
possible. A bathroom closet or a chest of drawers will 
save many steps. Make a list of all supplies and equip¬ 
ment that should be kept in the bathroom closet. 

Sometimes It Is Necessary. Where one has a wash- 
stand, basin, pitcher, chamber and pail in the bedroom, 
which is almost necessary in unsewered houses, care 
should be taken to keep them clean and sanitary to pre¬ 
vent spreading diseases or infection. The basin and 
pitcher should be washed every day with hot water and 
soap. The chamber and pail should also be washed with 
hot soapsuds and then rinsed out well with some good 
disinfectant solution. Be sure to wash the hands thor¬ 
oughly with soap after handling the chamber or pail. 


CARE AND FURNISHING OF THE HOUSE 203 


Furnishing Our Bedrooms 

What should we know about the selection of furniture 
and other furnishings for our bedrooms? A few simple 
pieces of furniture that meet the needs of the user is all 
that is necessary in the bedroom. An overcrowded room 
is neither restful nor pleasing. List furniture actually 
needed. Do you sleep, dress and study in your bedroom? 
You will need additional furniture if you use your bed¬ 
room for a study and sewing room. 

The bed, dressing table and clothes closet are among 
the necessities. Comfortable chairs, rugs and simple 
draperies will make your room more cheerful and home¬ 
like. If you study in your own room you should include 
a desk or library table, a small bookcase or shelf for 
books, a wastepaper basket and a reading lamp. A 
chiffonier or chest of drawers would also be acceptable. 

For the bed there must be a good mattress, a pad to 
protect, the mattress, pillows, two pairs of blankets 
sheets, pillow cases and a spread. The curtains may be 
made of any simple, inexpensive material that is easily 
washed. A half width of cretonne at each side of the 
window makes a very pretty drapery. Name some inex¬ 
pensive materials from which bedroom curtains may be 
made. It is better not to have anything in a bedroom 
that catches dust. Why should you think of this in fur¬ 
nishing your bedroom? 

The Floors Should Be Easily Cleaned. It is more 
sanitary to have the floors of the bedroom painted, waxed 
or varnished, with a few small rugs, well placed. Do 
you like rag rugs? What colors can you buy? The 
color of the rugs should be in harmony with the other 
furnishings of the room. 

Make Your Own Clothes Closet . If a bedroom has no 
closet for hanging clothes, put up some brackets and a 


204 FIRST COURSE IN HOME MAKING 

shelf in the corner of the room. Suspend a pole under 
the shelf with screws and wire, placing one end of the 
pole in a socket against the wall to make it firm. A 
curtain to match or harmonize with the wall paper may 
then be tacked around the side and end of the shelf. 
Finish the curtain with a few gathers and a heading that 
stands up around the edge of the shelf. Use brass or 
gilt headed tacks to hold it in place. The curtain should 
reach to the floor. Such a “curtain closet” will protect 
your clothes from dust, and at the same time make your 
room more tidy and attractive. 

Is Your Bedroom Attractivef Do you enjoy dainty 
sofa pillows, flowers and pictures? How many calendars 
do you need in your room? What kind of pictures are 
suitable for a bedroom? 

The Daily Care of the Bedroom. What should we 
know about the proper care of the bedroom? The bed¬ 
room should be well aired each day. Before leaving 
your room in the morning, open the windows, throw the 
bedcovers over a chair, one layer at a time. Throw the 
mattress back over the footboard occasionally. This 
will air the bedding and the mattress at the same time. 

After the bedroom has been aired thoroughly it should 
be put in order for the day. Clothing, wraps and shoes 
should be hung in the closet. The clothing should be 
placed on hangers, and the shoes in the shoe rack. Soiled 
linen should be gathered up and placed in the laundry 
bag. Never leave clothing lying around on the back of 
chairs or on the foot of the bed. Remove all burned 
matches, waste paper and other trash; arrange toilet- 
articles on dresser. If a carpet sweeper or vacuum 
cleaner is used, first dust the room—furniture, woodwork 
and other places where dust has settled, then sweep the 


CARE AND FURNISHING OF THE HOUSE 205 

room and clean the woodwork with a “dustless duster.” 
Never use a feather duster. Use a soft, chemically 
treated, dust cloth when possible. 

Making the Bed. Turn the mattress every few days. 
This keeps it in better shape and makes it wear more 
evenly. Ask your teacher to explain how to make a bed 
hospital fashion. Learn how to “mitre” the corners. Do 
you know why the top sheet is put on with the right 
side down? The covers are put on in the order of the 
undersheet first, top sheet, blankets and spread. Do you 
need any additional cover? Where should it be kept? 

Destroy the Bedbugs. Kerosene, gasoline and benzine 
when forced into cracks and crevices will get rid of bed¬ 
bugs. (Warning: Never use gasoline or benzine in room 
where stove or lamp is burning.) Three or four appli¬ 
cations, about three days apart, are necessary to kill the 
bugs hatched in between times. 

Boiling water will kill both bugs and eggs, but this 
cannot be used often as it injures paint and varnish. A 
solution made of one part corrosive sublimate to five 
parts of boiling water is also effective and may be used 
to wash furniture and woodwork. Corrosive sublimate 
is a deadly poison and must be used with extreme care. 

Weekly Cleaning. The bedroom should have a thor¬ 
ough cleaning once a week. Sweep, dust, put the bureau 
drawers in order, clean the walls and pictures and change 
the bed linen. It may not be necessary to take a look 
at the bureau drawers every week, but dust collects much 
sooner than we think. The drawers should all have clean 
paper in the bottom. See that your clothes are hanging 
straight in the closet, brush and air the articles which 
need it. Wipe the closet floor with a soft cloth. 




206 


FIRST COURSE IN HOME MAKING 


Furnishing the Living Room 

The living room should be comfortable, cheerful and 
beautiful. Each member of the family should feel “at 
home.” A fine display of beautiful furniture will never 
make a home. The living room should be the “center of 



A Tastefully Furnished Dining Room in Harmony With Adjacent Living Room. 

interest” in our home. The likes and dislikes of each 
member of the family should be considered. Is your 
living room cheerful? Comfortable? Restful? Beau¬ 
tiful? 





















































CARE AND FURNISHING OF THE HOUSE 207 


Let Simplicity Be the Keynote. Simplicity is always 
an evidence of good taste. It is bad taste to have a 
mixture of furnishings and materials. It is better to 
have one good print or picture than to have the walls 



dotted with family portraits in gilt frames; one simple 
vase with a spray of flowers for decoration rather than 
a room full of bric-a-brac. “Loud” design and brilliant 
colors should be avoided. Finish the ceiling and walls 
in soft neutral tones. Select rugs that harmonize and 
that do not attract too much attention. The window 
curtains may be inexpensive and yet beautiful in color, 









































208 


FIRST COURSE IN HOME MAKING 


line and design. Compare the window curtains in the 
homes of your community. 

Is Your Living Room Cheerful? A fireplace adds 
cheerfulness to any room, and should be taken into ac¬ 
count when furnishing a living room. Some comfortable 
chairs, a table where a good light stands at night, a place 
for books, davenport and a music box or piano; a stand 
for magazines with perhaps another lamp, is all the 
furniture needed for a living room. 

Is Your Dining Room Dull and Gloomy? For the 
dining room the wall paper should not be too dull. Light 
colors are more cheerful; dark walls make a room look 
gloomy. One rug is better for a dining room than sev¬ 
eral small rugs or a carpet. A rug may be taken up 
often and cleaned. Table, chairs and buffet or serving 
table should be carefully selected, and of plain design. 
Wood or cane seated chairs are easily kept clean. One 
or two pictures in a dining room may be pleasing, but 
none at all is just as good taste. Plate rails and bric-a- 
brac collect dust and are no longer used in a dining room. 
Scrim, net or muslin curtains for the dining room are 
best for the modest home. 

Make “Interior Decoration” Your Hobby 

To furnish and decorate a house artistically, or to 
dress in good taste one must have an appreciation of 
color harmony. A good way to study color is to notice 
the way nature combines colors. From red, yellow and 
blue all other colors are made. Complementary colors 
are those that enrich each other when placed together. 
Red and green, blue and orange, yellow and violet are 
the three pairs of complementary colors. What colors 
absorb a great deal of light? What colors should be 
used in a room that has only windows in the north? 


CARE AND FURNISHING OF THE HOUSE 209 


What are cool colors? What colors should be used in a 
sunny room? What colors in wall paper fade in a sunny 
room? Where should the lightest values of a color 
scheme be used? 



Tasteful Light Window Drapery. 

Begin now to study this fascinating but rather difficult 
subject. There are many helpful books, magazines and 
pictures to assist you. Get acquainted with your local 
furniture dealers. Visit art shops and public libraries. 

If you would make your home more comfortable, more 
cheerful and more beautiful, keep in mind the words 
from William Morris: “Have nothing in your home that 
you do not know to be useful or believe to be beautiful.” 
















Chapter V 


CARING FOR THE SICK 

We have learned a great deal about keeping well, but 
there are times when some member of the family be¬ 
comes ill and needs careful nursing. We can learn a 
great deal that will enable us to help at such times. 
What'are some of the things we should know? What is 
the best way to care for the patient in the home? 

A Cheerful Boom Needed. The room in which a sick 
person must stay should be sunny and pleasant, scrupu¬ 
lously clean, and kept in good order. Good ventilation 
in the sick room is most essential—fresh air is more 
necessary in sickness than in health. Good ventilation 
includes temperature which should never be above 70 
degrees Fahrenheit. It also includes humidity. Do you 
know what humidity means? Water kept in uncovered 
dishes will help to increase the moisture or humidity 
in the room when the air becomes too dry. Good ven¬ 
tilation also includes air movement. Still, stagnant air 
is harmful. 

Avoid Drafts. Keep the air in slight motion, but 
avoid drafts. To ventilate a room properly, open the 
windows from both top and bottom. Drafts may be 
avoided by placing screens in front'of windows, or the 
window may be closed up with a board, allowing fresh 
air to come in between the sashes. If the weather is 
too severe for the windows to remain open, see that the 
room is aired as often as possible. When airing the 
room, if the patient is sensitive to changes in tempera¬ 
ture, put a screen around the bed or cover the patient, 
210 


CARING FOR THE SICK 


211 


Keep the Room Neat and Orderly. All the furniture 
in the sick room should be thoroughly dusted every day 
with an oiled cloth even though the furniture is varnished 
or oiled. This may be done without injury to the furni¬ 
ture by rubbing immediately with a soft, dry cloth. Or 
the furniture may be cleaned with equal parts of oil 
and turpentine, if used sparingly and rubbed afterwards 
until all grease disappears. The sick room should have 
a clean, sweet odor, and be kept neat and orderly. Do 
not allow food and medicine, soiled dishes, tumblers of 
drinking water, soiled linen and wilted flowers to remain 
in the patient’s room. 

How to Keep the Floor Clean. Rugs should be re¬ 
moved, the room swept clean and the dust removed from 
the floor with a damp cloth wrung out of hot water. In 
contagious diseases no rugs should be permitted in 
the sick room which cannot be burned or easily fumi¬ 
gated. The floor should be swept with a brush or broom 
covered with a dampened cloth, or with a vacuum 
cleaner. Do not scatter the dust. Do you know why? 
The floor should be cleaned thoroughly with hot water 
and soap. After the floor has been cleaned and scrubbed 
it must be allowed to dry thoroughly, before being occu¬ 
pied by the patient. 

Cleaning the Walls. Go over the walls* carefully with 
a vacuum cleaner or with a broom covered with a 
dampened cloth. Begin at the top and brush toward the 
floor. Remove all pictures, unnecessary draperies and 
bric-a-brac. Wipe tops of doors and windows with a 
dampened cloth. 

The Patient’s Bed. Metallic or iron bedsteads are 
preferable for the sick room, because they may be wiped 
off with a disinfectant or antiseptic wash to keep them 
free from dust and germs. Perhaps the best kind of 


212 


FIRST COURSE IN HOME MAKING 


bed for a patient is a three-quarter size. In long con¬ 
tinued illness a hospital bed is preferable because it is 
higher than the ordinary bed and can be raised or 
lowered at the head. The mattress should be firm and 
have a level surface. Use a mattress pad and protecting 
sheet if necessary. The protecting sheet may be made 
qf rubber or oil cloth. Pillows should be of medium 
size and the sheets should be two and three-fourths 
yards in length. Blankets should be used for covering 
as they are lighter and more easily cleaned than quilts 
or comforters. 

To Make the Bed. Straighten and smooth the under 
sheet and tuck in at the head, foot and sides. Make the 
fold under the mattress deeper at the head than at the 
foot. This will help to keep the surface under the 
shoulders smooth and prevent irritating the skin. Then 
place the protecting sheet over the under sheet, being 
careful to place it well under the trunk of the body; over 
this place the draw sheet. The wide hem of the sheet 
should be placed toward the head with the right side 
down. Fold the top sheet over the edge of the blanket 
about twelve inches. Place the blanket and spread over 
the top sheet. Tuck all bedding in securely at the foot. 

Change the Bed Often. When changing the bed let 
the fresh air into the room and have warm bedding ready 
for use. First remove the bed spread and fold carefully. 
Fold fresh draw sheet and under sheet. Roll the patient 
as far toward the lower edge of the bed as possible, then 
loosen the bedding around the edge of the bed. Push 
soiled sheets under close to the back of the patient, keep¬ 
ing them in long straight folds. Place clean undersheet 
in position then roll patient to the clean side of the bed. 
Remove soiled sheets, draw clean sheets in place and 
tuck in securely. Spread the upper sheet and blanket 


CARING FOR THE SICK 


213 


over those already on the bed and remove the soiled 
sheet and blanket from the foot of bed. Remove pillow 



Changing the Bed Linen. 

—From Lippitts Home Nursing, Courtesy World Book Co. 


0 



214 


FIRST COURSE IN HOME MAKING 


and if possible replace by a freshly aired pillow with a 
clean slip. Be sure to remove all soiled clothing from the 
room immediately. In contagious diseases the soiled 
bedding should be handled with care and disinfected at 
once. 

To Disinfect Soiled Bedding. Do you know how to 
disinfect soiled bedding? Boiling is perhaps the best 
and easiest method. All soiled linen used in contagious 
or infectious diseases should be placed in a disinfectant 
solution such as formalin or lysol as soon as removed 
from the bed. If bedding cannot be boiled it should 
be fumigated in accordance with the directions of your 
doctor. 

Giving a Sponge Bath in Bed. In order to give a 
sponge bath in bed you will need both hot and; cold 
water, mild soap, bath and face towels, wash cloths, 
mouth wash, and a bowl of warm water about 98 de¬ 
grees Fahrenheit. The patient should lie between light 
weight blankets. When removing clothing be sure not 
to expose the patient. Wash and dry the face, neck and 
arms first; then wash and dry chest, abdomen, limbs 
and back. Rub firmly and dry thoroughly. Expose the 
body as little as possible. Dry each part thoroughly 
before beginning another. The back may be rubbed 
with alcohol, or talcum powder. The mouth should be 
washed with some good solution such as listerine, or 
lemon juice diluted with water, or even a half teaspoon¬ 
ful of salt in a glass of hot water. Equal parts of lemon 
juice and glycerine may be used. 

Taking the Temperature. No home should be with¬ 
out a “fever” thermometer and every member of the 
family above twelve years of age should learn how to 
read one. Shake the thermometer down below 95 degrees 
Make the wrist loose and give the hand a quick jerk to 


CARING FOR THE SICK 


215 


force the mercury down in the bulb. Many thermometers 
are broken accidentally by shaking toward furniture or 
other objects in the room. After the thermometer is 
shaken until it registers 95 degrees or below, place the 
tube under the tongue and allow it to remain there at 
least three minutes. The patient’s lips should be closed 
firmly about the thermometer to hold it in place. After 
using, clean the thermometer by washing it in a weak 
solution of alcohol or carbolic acid water, then just 
before using again wash thoroughly in warm water. 
Normal temperature in the mouth is 98.6; in the rectum 
99.1; under the arm 98.1. The average pulse beat of the 
adult man is between sixty and seventy-five per minute; 
of the adult woman between seventy and eighty per 
minute; a baby’s pulse rate is between one hundred 
twenty-four and one hundred forty-four at birth. Young 
children run a more rapid pulse rate than do older chil¬ 
dren; the rate gradually decreasing as they grow older. 
An adult’s respiration is from sixteen to twenty per 
minute. The respiration of children is more rapid than 
in adults. 

General Care of the Patient. Follow carefully the 
doctor’s directions in giving medicine. Read the direc¬ 
tions on the bottle each time you give a dose of medicine. 
Shake liquids when necessary; pour away from the label 
to avoid soiling it. Do not take temperature immedi¬ 
ately after giving hot or cold drinks. Use the finger, not 
the thumb, while counting the. pulse. Do not allow the 
doors to slam or window shades to rattle. Move gently; 
do not sit or lean on the bed. Sit still in a chair; do not 
rock. Speak quietly, but do not whisper. Shade glaring 
lights so they will not shine into the patient’s eyes. Do 
not repeatedly ask a patient how he feels. Give the 
patient plenty of fresh water to drink unless the doctor 


216 


FIRST COURSE IN HOME MAKING 


has forbidden it. Keep the patient’s feet warm; if neces¬ 
sary keep a hot water bottle at the feet or place an extra 



Completing the Change. 

—From Lippitts Home Nursing, Courtesy World Booh Co. 



CARING FOR THE SICK 


217 


warm blanket at the foot of the bed. Never enter the 
sick room in untidy apparel, and above all be cheerful 
and smiling. 

Special Care in Contagious Diseases. In case of colds, 
sore throat and other contagious diseases, keep the dishes 
separate from the rest of the family’s. Wash them with 
a separate dish cloth or mop. Remember that colds, sore 
throat and influenza are contagious. It is just as essen¬ 
tial to boil the dishes separately when one member of 
the family has a cold as when scarlet fever and measles 
are in the family. In boiling dishes place them in a 
large kettle of cold water and let the water come slowly 
to the boiling point. The dishes should be left in the 
hot water until the water has cooled enough to handle 
the dishes. 

In nursing contagious diseases always wash your hands 
carefully with soap and warm water after handling any¬ 
thing that the patient has touched. Most diseases find 
their way into the body by the way of the mouth. Wear 
clothing that can be boiled. Take time to follow the 
precautions given by the doctor, especially in boiling 
the dishes. Such precautions may be the means of saving 
the life of a member of the family. Flies should be kept 
out of the sick room on account of the comfort of the 
patient and because flies spread disease germs. Many 
thousand disease germs have been seen on one fly’s leg 
when examined under the microscope. Do you know 
what a microscope is? Remember that food and drink 
should never be left in the sick room. 

Furnishings for the Sick Boom. The sick room should 
have as little furniture as possible. Everything should 
be removed except such articles as add to the comfort 
of the patient and are necessary for the convenience of 
the nurse. By all means remove all upholstered furni- 


218 


FIRST COURSE IN HOME MAKING 


ture, draperies, rugs and other dust-catchers. See that 
all windows are securely screened. See that the hinges 
on the doors are oiled so that they will not squeak. The 
bed should be placed so that the light will not shine 
directly in the patient’s eyes. 

The Home Medicine Cabinet. The medicine cabinet- 
should be kept clean and neat. The equipment for the 
home medicine cabinet should include hot water bottle, 
absorbent cotton, medicine dropper, fountain syringe, 
fever thermometer, gauze bands of different widths, 
adhesive tape, safety pins and scissors. Epsom salts 
and castor oil are good laxatives for adults; milk of 
magnesia may be used for infants. Keep flax seed for 
poultices; camphor, alcohol or witch hazel, iodine and 
carbolic acid solutions for disinfectants. Zinc ointment 
may be used when the skin is broken or cut in any way. 
A saturated solution of boracic acid makes a good eye 
wash. 

Olive- oil, mustard, baking soda, cold cream, hand 
lotion, talcum powder, Vaseline, Mentholatum, an5 
Vick’s salve should also be kept on hand. What else 
should be ready for use? Ask a nurse or doctor to assist 
you in equipping the home medicine cabinet. Keep 
everything in the medicine cabinet well labeled. Do 
not take anything from the medicine cabinet at night 
without turning on the light and carefully reading the 
label. Many deaths have been the result of carelessness 
and the, failure to read the label on a medicine bottle. 
Mark all poisons plainly. 

Would You Make a Good Nurse? A nurse should be 
neat and tidy in her personal appearance. “Neatness” 
means a clean body, clean clothes, simply combed hair, 
feet well cared for, simply made cotton dresses freshly 
laundered, clean, well kept teeth, hands and fingernails. 


CARING FOR THE SICK 


219 


She should also possess poise, good judgment, self-con¬ 
trol, a cheerful, sunny temper and a goodly share of 
“common sense.” The home nurse should know how 
to take the temperature of the patient; keep an accurate 
chart for the doctor’s information and convenience; how 
to give a patient a bath in bed, how to change the linen 
on the bed. She should know enough about invalid 
cookery to prepare the food prescribed by the doctor and 
serve it in an attractive way.* 

Why Should You Study Home Nursingt To safe¬ 
guard the health of the family, it is very essential that 
every woman and girl should learn to do simple nursing. 
It is estimated that only ten per cent of the sick are 
cared for in hospitals. If this be true, it naturally fol¬ 
lows that the other ninety per cent must be cared for in 
the homes, and a large per cent of the nursing of the 
home patient is done by the members of his family. 
Since as many as two per cent of the people are sick all 
the time, and such a large per cent are cared for in the 
homes, it is apparent that all women and girls should 
know the simple rules for the care of the sick. Very 
serious illnesses are quite often avoided by early pre¬ 
ventive treatment, or proper aid in emergencies. The 
home nurse should be able to understand and interpret 
the doctor’s orders intelligently,, and should be in full 
sympathy with his instructions. 

Food for the Sick 

What can we learn in school about food for the sick? 
How should these foods be prepared and served? To 
plan, prepare and serve meals for the sick and con¬ 
valescent in an attractive manner is an art. 

Planning the Food. Too often hit-and-miss dishes 

~ * Reference for study—Red Cross Manual on First Aid and Home Care of 
Sick. 




220 FIRST COURSE IN HOME MAKING 

are served to the sick with no thought of their peculiar 
and individual likes and dislikes. It is quite essential 
that the needs of the patient be taken into consideration 
and that a well planned meal be served to suit each 
condition. Do not overlook individual tastes. 

On the other hand, do not serve a patient food that 
the doctor has forbidden. Do not ask the patient to 
plan her own menus. Get your doctor to give you a list 



What Shall I Prepare for Mother’s Supper? 

of the foods which may be served to the patient, and 
from this list plan regular meals giving as much variety 
as possible. If the patient asks for a certain food, first 
get permission from the doctor and then serve it at the 
next meal. 

Diet for the Sick. Diet for the sick is usually classi¬ 
fied as liquid, soft, and light. What do you think we 
mean by liquid diet? A soft diet? A light diet? 

What Is a Liquid Diet? Liquid diet includes such 
foods as broth, clear soups, beef tea, fruit juices mixed 
with water, milk and milk drinks, eggnog and cereal 
gruels. 








CARING FOR THE SICK 


221 


It is quite often necessary to feed patients who are on 
a liquid diet every two hours. In such cases vary the 
food. Do not give the same food twice in succession. 
Tea and coffee may be given to adult patients with the 
permission of the physician. 

When Soft Diet Is Necessary. Soft diet includes all 
liquid diet, milk, creamed toast, strained cereals, vege¬ 
table pulp, soft cooked eggs, custards, corn starch pud¬ 
ding, ices and ice cream. It is sometimes necessary to 
serve soft diet as often as every two and one-half hours. 



Breakfast Tray. 


When the Doctor Orders Light Diet. Light diet in¬ 
cludes the foods mentioned in liquid and soft diets as 
well as chicken, lean beef roasted or boiled, fish, oysters, 
fruits and vegetables. 


Serving the Tray 


While the doctor prescribes the diet, it is left for the 
nurse to see that the food is properly prepared and 
served. Serve small portions of food. Do not fill cups 
and glasses or other dishes too full. A sprig of parsley 
or a single flower helps to make the tray more attractive. 
An attractively arranged tray with its spotless linen 
will often give zest to a jaded appetite and induce a 









222 


FIRST COURSE IN HOME MAKING 


patient to take the amount of nourishment needed to 
hasten recovery. 

Consult the Doctor. In all cases of sickness it is well 
to consult the doctor about what the patient should eat. 
In cases of high fever, it is wise to give plenty of water 
and serve a liquid diet. In cases of bad colds, grippe, or 
kindred diseases, a soft diet should be served. In cases 
of constipation use coarse foods which contain large 
quantities of cellulose, such as graham bread, whole 
wheat bread, vegetables, fruits and cereals. Fruits are 
especially valuable in the treatment of constipation. 
Anyone troubled with constipation should eat meals 
regularly, take plenty of exercise, drink plenty of water 
between meals, and should form a regular habit in regard 
to the calls of nature. 

A Free Examination 

1. Make a list of foods which may be served to one 
who is on a liquid diet. 

2. From the following list of foods plan three meals 
for one who is on a soft diet: Soft cooked eggs, 
milk, cream toast, strained cereals, vegetable pulp, 
custards, ice cream. 

3. Plan three meals for your mother, who is on a 
light diet. 

4. Why should the doctor be consulted before giving 
the patient food? 

5. Make a list of the dishes and other articles needed 
for the patient’s tray. 

6. When you have a cold, describe how you would 
avoid giving it to others. 

7. Mention foods that are especially laxative in their 
effect. 

8. Mention foods that are especially rich in iron. 


CARING FOR THE SICK 


223 


9. Do you know how to make a patient comfortable 
before serving a meal? 

10. Why is it important to serve attractively? 

11. How many dishes mentioned under “Liquid, Soft 
and Light Diets” can you prepare? 

12. Be sure that you know where to find these recipes 
and learh to prepare as many as possible. Be 
ready when some one dear to you suddenly be¬ 
comes ill. 

FIRST AID TO THE INJURED 

In case of an accident or an emergency, what are some 
of the things we should do to render aid until the doctor 
comes? 

In Case of An Accident Don’t Attempt Too Much. 
Do the simple things that are necessary and leave the 
rest to the physician. Do not resort to the medicine 
bottle too freely. Much harm can be done by doing too 
much. Learn a few simple things to do, and learn to do 
these well. 

Call a Physician. Unless you are positive that the 
accident is a minor one, call a physician. No one else 
can tell just how serious the accident may be. 

A Shock May Be Serious. Every injury is accom¬ 
panied by more or less shock. The treatment is to 
stimulate the body. Lay the patient on his back, cover 
warmly and give a half teaspoonful aromatic spirits of 
ammonia in a half glass of water, then hot tea or coffee. 
Always send for a doctor unless the shock is very slight. 

Sprains Are Very Painful. The twisting of the cords 
and leaders about a joint results in the breaking of small 
blood vessels and the escape of blood into the tissues. 
This is what happens when you sprain your ankle. 
There is immediate pain and swelling and the skin about 



224 FIRST COURSE IN HOME MAKING 

the ankle turns dark on account of blood escaping into 
the tissues. The injured member should be raised so 
that it will get a lessened supply of blood, and cold water 
applied. The water may be applied by means of wet 
cloths, or by placing the injured joint in a vessel of cold 
water. Keep up this treatment at intervals for twenty- 


Washington, D. C., Girl Scouts Receiving Lesson in First Aid—Bandaging. 

four hours. This helps to keep out the blood and pre¬ 
vents swelling. Do not allow the patient to move the 
joint. If it is an ankle or knee sprain he should not 
walk on the injured foot. 

A Broken Bonef If there is any question as to 
whether or not there may be a broken bone, call a doctor 
and let him decide the matter. If there are no broken 
bones the cold water treatment is sufficient for the first 
twenty-four hours; after that hot water should be used 



CARING FOR THE SICK 


225 


to repair the broken down tissue. Hot water will do 
this, as it will bring more blood to the part and thus 
hasten repair. 

What Is a Strainf A strain is much like a sprain, 
except that instead of the injury being to the tendons 
and cords, it is the muscles that are injured. In a strain 
there is less deposit of blood, so the cold water treatment 
is not of so much value. Rubbing with liniment will 
usually be all that is required. Rubbing should always 
be toward the body. 

No One Wants a Black Eye. A bruise calls for the 
same treatment as a sprain. Cold water is very helpful 
on a bruised or so-called black eye, and the sooner it is 
applied the more good it will do. 

Call the Doctor for a Fracture. A fracture is always 
severe and requires the attention of the doctor. What 
we are concerned with here is the treatment until the 
physician arrives. Physicians are often called to see 
people with broken bones who think because they can 
move the hand or foot there is no bone broken. This is 
not correct, as you may have both bones in the lower 
arm broken and still be able to move the fingers or even 
the hand and arm. This is due to the fact that they 
can be moved with the muscles. 

Keep the Patient Quiet. If a physician is close at 
hand you do not have to move the patient. Put the 
injured limb in a comfortable position on a pillow, taking- 
care not to bend it at the point of the fracture. If it is 
necessary to move the patient or if you are unable to get 
a doctor for some time, it will usually be best to make 
the fracture as immovable as possible by holding it in 
place with splints. This will prevent friction of the 
bones and increased injury to soft tissues. Do not try 
to set a fracture. 


226 


FIRST COURSE IN HOME MAKING 


When the Skin Is Broken. In a fracture in which the 
skin is broken greater care is needed to prevent infection. 
The wound should never be touched with the hands or 
with anything else that we do not know to be absolutely 
sterile" or free from germs. The first thing to be done 
in a compound fracture is to cover the wound in the skin 
with a sterile dressing. Use a piece of surgical gauze if 
it can be obtained. If this is not possible, then use any 
clean cloth that has been boiled; or dip the cloth into 
an antiseptic solution and apply it while wet to the 
wound. 

Keep Wounds Sterile. Injuries in which there is a 
break in the skin are called wounds. In every wound 
there is danger of infection. If no bacteria entered 
when the wound was made, then simply apply a sterile 
dressing or surgical gauze, or a piece of cloth that has 
been boiled in water or dipped in an antiseptic solution. 
If dirt has entered the wound it must be washed out with 
an antiseptic solution. There are several solutions that 
may be used. One teaspoonful of boracic acid dissolved 
in a cup of boiling water is good; tincture of iodine with 
an equal part of water is also excellent. 

A good dressing for small wounds, where there is an 
infection, may be made by dipping cloths into hot boric 
acid solution and applying them to the wounds, wetting 
the cloths as often as they dry out or become cold. Such 
dressings are also excellent for preventing infection. The 
boric acid solution is non-poisonous, and is a very good 
all-round antiseptic. If a wound shows inflammation 
after three or four days it is better to consult a doctor. 

Protect Burns from the Air. Burns are caused by dry 
heat, and scalds by moist heat. Stop the pain by pro¬ 
tecting the burn from the air. Put a paste of baking 
soda and water, or carbolized vaseline, on the burned 


CARING FOR THE SICK 


227 


part and bandage lightly. In bums in which the skin 
is broken or destroyed there is always danger of infec¬ 
tion. The boric acid dressing mentioned above, or an 
ointment made with boric acid should be used. Severe 
burns require the services of a physician. 

Nosebleed Is Common. Slight nosebleed does no harm 
and does not require treatment. If the bleeding is severe 
put the patient in a chair with the head back. Loosen 
the collar and apply cold water to the back of the neck, 
by means of a cloth wrung out of cold water. A roll 
of paper between the gum and upper lip will help, as will 
also the pinching of the soft part of the nose. If the 
bleeding still continues, call a doctor. 

Anyone May Faint. Fainting is caused by a lack of 
blood in the brain. In an overheated, poorly ventilated 
room anyone may faint. The first thing to do is to place 
the patient on his back. Do not raise the head, but put 
a pillow under the feet so that the head will be lower 
than the rest of the body. Loosen the clothing, sprinkle 
the face with cold w T ater and raise the windows. A 
stimulant may be given, such as aromatic spirits of am¬ 
monia, or a small amount of ammonia or camphor may 
be poured on a handkerchief and applied to the patient’s 
nose. Coffee and tea are also good stimulants. Never 
give alcohol or whiskey to a person who has fainted or 
lost consciousness, as they may do great harm. Never 
give stimulants to patients not sufficiently conscious to 
swallow. 

There is another form of unconsciousness which is 
caused by too much blood in the brain, and instead of 
the patient being pale as in fainting, the face is flushed. 
It is dangerous to give such a patient alcohol or any 
stimulant as it may cause death. 

What Causes Suffocationf Anything that prevents 


228 


FIRST COURSE IN HOME MAKING 


air from entering the lungs produces suffocation. The 
usual causes producing suffocation are drowning, gas 
poisoning, electric shock, or a foreign body in the throat. 

If suffocation is caused by drowning with water, place 
the patient in a position with head considerably lower 
than his body so that the water may run from his mouth 



Washington, D. C., Girl Scouts Giving First Aid for Drowning. 


and nose, and begin artificial respiration at once and 
persist in it until the patient begins to breathe. In the 
absence of an instrument for artificial respiration, work 
the arms up and down from above the head to the side 
of the body. 

Give the Patient Plenty of Air. See that every one 
else stands back so that the patient may have plenty 
of air, and get the doctor as quickly as possible. If the 
patient’s clothes are wet ask some one to remove them 
and wrap a warm blanket around the body while you 
keep pumping the arms up and down slowly, not more 



CARING FOR THE SICK 


229 


than 14 or 16 times each minute. The reason this method 
sometimes fails is because people get excited and pump 
the arms too fast or neglect to apply hot water bottles 
or hot bricks. When breathing is resumed, rub the legs 
and arms toward the heart, put the patient to bed and 
surround with hot water bottles or warm bricks. 

In gas poisoning the treatment is the same as for 
drowning. A better method of producing artificial respi¬ 
ration is given under “When Paralyzed by Electric 
Shock.” Practice these methods of producing artificial 
respiration and be ready for emergencies. 

When Paralyzed By Electric Shock. If the muscles 
of breathing have been paralyzed by an electric shock 
the wire must be removed from the patient as quickly 
as possible. In doing this you must protect yourself by 
some substance that will not conduct electricity, such as 
rubber or glass, and begin artificial respiration. Place 
the patient on his stomach, stretch his arms above his 
head, turn his head to one side so that breathing will not 
be obstructed, and make everybody stand back. 

Then get astride the patient so that you will stand 
above his waist; grasp him just above the waist where 
the lower ribs are located, a hand spread out on either 
side, the thumbs pointing toward the spine. Now swing 
your body forward, throwing your weight on your 
hands, thus compressing the patient’s chest. Next throw 
your body backwards, releasing the pressure on the 
patient’s chest at the same time. Continue to do this 
at the rate of fourteen or sixteen times a minute for at 
least two hours if natural breathing is not restored 
sooner. Don’t work too rapidly, as fourteen to sixteen is 
about the natural breathing rate. Don’t get discouraged. 
Many lives have been lost because artificial respiration 
was not continued long enough. 


230 


FIRST COURSE IN HOME MAKING 


Hemorrhage or Bleeding. To better understand 
hemorrhage you should remember that the blood flows 
from the heart through the arteries and back toward the 
heart through the veins. If the bleeding is from an 
artery the blood is likely to come in spurts, each spurt 
corresponding to a heart beat. Also remember that the 
blood from an artery is a brighter red than that coming 
from a vein. 

When the Artery Is Cut. When an artery is cut, pres¬ 
sure on the side of the artery toward the heart will stop 
the bleeding. For instance, if the blood is from an 
artery, place the bandage around the arm to stop bleed¬ 
ing in the wrist. 

When the Vein Is Cut. In case the blood is coming 
from a vein and is coming freely, place a towel or hand¬ 
kerchief around the part away from the heart as tightly 
as it can be drawn. For example, if the bleeding is from 
a vein on the arm, put the bandage below the wound, 
toward the hand. 

In a small capillary bleeding it is sufficient to make 
pressure with a piece of gauze or clean cloth directly on 
the wound for a few minutes. This controls the bleeding 
and allows the blood time to clot. 

Bleeding is the least dangerous part of a wound. Only 
in few cases is it serious. The greatest danger is in 
infection. Remember, everything that touches a wound 
must be sterile or antiseptic; in other words, surgically 
clean. 

In cases of hemorrhage it is dangerous to give a stimu¬ 
lant. Why? Because the stimulant makes the blood 
flow with greater force and, therefore, increases the 
bleeding. 

Caution. Never apply soot, flour, or cobwebs to a 
wound in an attempt to control bleeding. Any one of 


CARING FOR THE SICK 


231 


these will infect the wound and make it harder to cleanse. 
One general rule that applies to all forms of bleeding is 
to hold the bleeding part as high as possible, as the blood 
will not flow up as rapidly as it does down. Always 
send for the doctor immediately in cases of severe hemor¬ 
rhage. Bleeding from the mouth, unless it is from a 
tooth, often proves serious and it is a good rule to call a 
physician. 

When Someone Is Poisoned. The first thing to do in 
every case of poisoning is to call the doctor promptly. 
A few minutes delay may mean a life lost. If possible, 
send word to the doctor as to the nature of the poison. 
The next thing to do is to give an emetic. An emetic is 
something that will produce vomiting. Mustard is a 
good emetic, and is usually found in every home. Put a 
teaspoonful of mustard in a glass of warm water and 
give it to the patient. If there is not mustard at hand, 
give warm water in abundance. If warm water is not 
available, give cold water. Salt water also makes a good 
emetic. 

Here Are a Few Poisons and Their Treatments 

Arsenic, Rat Poison, Paris Green. Give an emetic and 
large quantities of water to wash out the stomach; also 
give the whites of several eggs to protect the stomach. 
Give a purgative, such as salts or castor oil. 

Acids. Give soda, magnesia, or lime water, and pro¬ 
duce vomiting. 

Lye. Give vinegar or lemon juice to neutralize the 
alkali, and then produce vomiting. 

Carbolic Acid. Give diluted alcohol or an alkali, such 
as soda, magnesia, or lime water, and large quantities of 
water to wash out the stomach. Also give salts but no 


232 


FIRST COURSE IN HOME MAKING 


castor oil. Oil aids in the absorption of the carbolic acid 
and makes the case more serious. 

Caution: Never use wood alcohol internally. 

Strychnine. Emetic, white of eggs, tannic acid, arti¬ 
ficial respiration. Tannic acid is found in tea. So if 
tannic acid can be obtained in no other way, give strong 
tea. 

Morphine—Soothing Syrup. Emetic and artificial 
respiration. 

Nicotine — Tobacco. Emetic, if not already vomiting; 
tannic acid or tea; ammonia to stimulate; keep the 
patient warm. 

Alcohol. Emetic; stimulant as ammonia. 

Poison Ivy. Wash irritated surfaces with boracic acid 
solution; dry and apply carbolized vaseline. Apply daily. 

Dog Bite. The wound should be thoroughly cleaned 
and allowed to bleed; the bleeding will wash out much 
of the poison; then apply a clean cloth saturated in a 
solution of boric acid applied warm. If a dog bites you, 
he should not be killed at once, but placed where he 
cannot bite anyone else; then wait to see whether or not 
the dog is going mad, so that the doctor may know 
whether or not to administer the treatment for hydro¬ 
phobia. 

Snake Bites. These should be treated in the same way 
as dog bites. It is also well to apply a tight bandage 
above the bite to prevent the poison from getting into 
the general circulation. 

Toothache. Oil of cloves applied with a piece of 
cotton will often give relief. A piece of cotton wet with 
spirits of camphor is sometimes used. Consult your 
dentist. 

Keep Your Wits About You. No matter how serious 
the accident do not become excited. An excited person 




CARING FOR THE SICK 


233 


rarely exercises good judgment. Keep a- cool head. Only 
in this way will you prevent confusion. It is wise to plan 
what we would do should certain emergencies arise. For 
instance, what would be the best thing to do if the house 
caught fire, or if we suddenly found ourselves in deep 
water and unable to swim? If on arriving home we 
found a member of the family suffocated with gas? If 
little sister should suddenly catch on fire or fall into a 
barrel of water? 


i 

i 


o 



Chapter YI 



SHALL WE HELP CARE FOR BABY? 

Is There a Baby in Your Homet If not, perhaps there 
is a small baby in the neighborhood whose mother would 
appreciate your help. Remember that a young baby is 
delicate and helpless and must depend on older brothers, 


A Mother Craft Class and Their Proteges—University of Oklahoma. 

sisters, father or mother for intelligent care and pro¬ 
tection. 

Baby Must Grow and Be Happy. If baby is to grow 
and , be happy we must see that he has plenty of rest 
and sleep; fresh air and sunshine; the right kind of food 
234 





SHALL WE HELP CARE FOR BAB\ 


235 


and clothing; and enough exercise and play of the right 
kind. 

Keep the House Clean. The house in which baby is to 
live must be cleaner than it has ever been before. 
Doctors tell us that most babies are born healthy and 
that their surroundings and the care they receive after¬ 
ward largely determine whether they grow strong and 
healthy or are sick and puny. 

Baby Should Have Plenty of Sleep. He should have 
a bed of his own. It is unhealthful for the baby to sleep 
with his mother or with any adult. And, too, it is dan¬ 
gerous as the mother, in her sleep, might roll on the baby 
and suffocate him. A box or clothes basket makes a very 
satisfactory bed for baby. 

How Much Should Baby Sleep. Authorities are agreed 
that baby should sleep from eighteen to twenty-two 
hours out of the twenty-four. 

Baby of two and three mos., 18 to 20 hours out of 24 

Baby of six mos. 15 to 16 hours out of 24 

Baby of one year 14 to 15 hours out of 24 

Baby of two years 13 to 14 hours out of 24 

Give Baby Fresh Air and Sunshine. At night the 
windows of the sleeping room should be kept open from 
top to bottom, but avoid a draft. Do not allow the air 
to strike directly upon baby’s crib or bed. Fresh, pure 
air is as necessary for baby as for a grown up. When 
the weather is too bad to take baby out for his daily 
airing he should be well wrapped up and the windows 
opened wide. A young baby should never be taken out 
in severe weather. 

Keep Baby Comfortable. When baby is out of doors, 
on the porch or in the yard see that he is well wrapped 
up, in the winter, and that the carriage is protected from 


236 


FIRST COURSE IN HOME MAKING 


the wind. In the summer it is just as important to see 
that he is kept cool and comfortable. Sunshine and 
fresh air are essential to baby’s growth, and a fresh air 
baby is much better able to resist disease than the baby 
who is kept in the house too closely. 

Give Baby a Drink. Give baby plenty of water. 
Babies often cry because they are thirsty. Because most 



water contains harmful germs it is better and safer to 
boil it. The water baby drinks should be lukewarm 
or about the temperature of mother’s milk. 

Regular Feeding Important. A baby should.be fed 
regularly. The feeding time should ordinarily be three 
to four hours apart. Feed by the clock. Regularity 
in feeding is so important that doctors and nurses advise 
mothers' to waken the baby if necesasry in order to feed 
him regularly. Baby should be trained to sleep all night 
without feeding. Many physicians advise mother to 
feed at ten o’clock when the mother retires and not again 
until his regular feeding hour in the early morning. Have 



SHALL WE HELP CARE FOR BABY 


237 


boiled water ready to give, if baby wakes up in the 
night and does not go to sleep after being made com¬ 
fortable. Write to the Children’s Bureau, Washington, 
D. C., for latest bulletins on Infant and Child Care. 

Mother’s Milk the Best Food for Baby. No other 
food can take the place of mother’s milk in baby’s diet. 



—Courtesy The Public Health Nurse . 

Nature put into mother’s milk the right proportion of 
protein, fat and sugar, as well as minerals and vitamins 
for bones, teeth and body. No child should be entirely 
weaned from the breast until it is nine months old. 
The quantities of food should be increased gradually 
and caution should be used when giving any kind of 
food for the first time. Breast fed babies are better able 
to resist diseases than are bottle-fed babies. If baby can 
have mother’s milk—even for a short time—it is likely 





238 FIRST COURSE IN HOME MAKING 

to make a difference in his growth, his digestion and his 
development, not only now but later. 

When It Is Necessary to Feed Baby. If it is im¬ 
possible for a mother to nurse her baby, remember that 
cow’s milk is the best substitute, and perhaps the 
cheapest. If it is impossible to get pure cow’s milk, 
goat’s milk is the next best substitute for mother’s milk. 
Be sure that the milk for baby is fresh and pure. In 
cities buy certified milk of grade A. Also buy milk in 
bottles, because it has less chance of becoming con¬ 
taminated. Never buy milk from open cans in groceries 
or dairies. 

Keep Baby's Milk Clean. The milk should be cooled 
quickly after milking, and prepared for baby’s use in 
vessels used for no other purpose. The vessels should 
be scalded well and sunned each time after being used. 
Have you ever visited your home dairy? If you keep 
your own cow, find out what kind of feed should be 
given to her if a small baby is being fed the milk. 
Baby ailments have been traced to the milk which came 
from a diseased or improperly fed cow. The cow should 
be tested to make sure there is no tuberculosis or “con¬ 
sumption.” This disease can be carried by milk. Milk 
should be kept below 50 degrees Fahrenheit in warm 
weather. It may be kept in an ice box, iceless refrigera¬ 
tor or in running water. Keep milk well covered to 
keep out dirt and other bacteria in the air. Ask the 
doctor or public health nurse how to modify the milk for 
the baby. 

Select Bottles Carejully. If a baby is bottle-fed, care 
must be had in the selection of bottles. The perfectly 
round, cylindrical bottle is best. It comes in two styles; 
one with a neck as large as the bottle which requires a 
large nipple; the other has a tapering neck which will 


SHALL WE HELP CARE FOR BABY 


239 


accommodate a smaller nipple. The bottle with the 
tapering neck is more comfortable for the baby to nurse. 
Never buy bottles with corners and never use an old 
medicine bottle because particles of stale milk will 
settle in the corners and it is almost impossible to keep 
them clean. The bottles with measurements, by ounces, 
blown into the glass, are best. These hold a maximum 
of eight ounces. 

How Many Bottles? It is better to have as many 
bottles as baby has feedings in twenty-four hours, with 
one or two extra for breakage. You should also have a 
wire rack for holding the bottles. This is economy as it 
saves breakage. 

Buy Plain Rubb&r Nipples. Plain dark rubber nip¬ 
ples without glass tubes are best. Bacteria lodge in the 
glass tubes, and for this reason they are dangerous. As 
the size of the hole in the nipple is important, some 
physicians recommend buying nipples without holes and 
then piercing them with hot needles. The hole must not 
be large enough for the milk to flow, but just large 
enough for the milk to drop or drip through when the 
bottle is inverted. If the hole is too small it tires the 
baby too much to draw out the milk; if it is too large 
the baby chokes or is forced to gulp down the milk too 
rapidly. 

Care of the Nipples. They should be boiled for a few 
minutes when new. After that they should not be 
boiled as boiling spoils the rubber. Immediately after 
each feeding the nipple should be thoroughly washed 
with hot suds made from white soap. Rinse in borax 
water, then rinse again in cool,,pure water; shake, stand 
on a plate and cover with an inverted glass. This is 
considered a better method than leaving the nipple to 
soak in borax water. 


240 


FIRST COURSE IN HOME MAKING 


Never test the temperature of the milk by putting the 
nipple in your mouth and never handle it with your 
fingers or allow the flies to light on it. 

Care of Bottles. Boil baby’s bottles, for they must 
be thoroughly cleaned. If baby does not take all the 
milk in the bottle at a feeding throw away what is left, 
and immediately scrub the bottle inside and out with 
suds made from white soap, using a brush which comes 
for the purpose. Rinse with hot water, then fill with 
water in which borax or bicarbonate of soda has been 
dissolved. Stand in a rack until you are ready to use 
them next morning, then turn upside down to drain, 
rinse thoroughly with pure, clear water, turn upside 
down to drain and cool, ready for refilling. If you prefer 
to boil the bottle, first wash them in hot soap suds, rinse 
in hot water, then put them in a large kettle of cold 
water with a rack or cloth in the bottom. Allow them 
to boil for five minutes. 

How to Heat the Milk. Place the stoppered bottle 
into a pan of warm water and let it stand until it reaches 
body temperature. Test by dropping on the forearm. 
How warm should the milk be for baby? 

How Much Shall We Feed the Babyf The amount of 
food and its strength must be suited to the individual 
baby. A very delicate child should be fed more often 
than a robust child, with perhaps smaller feedings. A 
baby should be under the care of a doctor if possible. 
No two babies are exactly alike. Buy a good book on 
the “Care of Baby.” What books do you have in the 
school library? 

Where to Get More Information. When there is a 
new baby in the home some one should write to the 
State Health Department, or the Children’s Bureau, 
Washington, D. C., for special bulletins on the care of 


SHALL WE HELP CARE FOR BABY 


241 


children. These bulletins are free and should be in every 
home. Since new bulletins are being published from 
time to time, be sure to ask for the latest bulletins on 
the care of the baby, the runabout child, and the child 
of school age. There are many prominent doctors de¬ 
voting a great deal of time to the study of the proper 
care and feeding of children. Such information should 
be in the hands of every mother. Your mother will 
appreciate having all of these bulletins kept conveniently 
in a box or file which you can easily learn to make. 
Perhaps your teacher or other members of the class can 
suggest a convenient home-made file. 

Guard Against Disease. Baby should be bathed 
regularly every day. A sponge bath until the scar where 
the navel cord was attached has fully healed, then a 
full tub bath may be given daily unless the doctor orders 
otherwise. Baby’s diaper should be changed as soon as 
soiled, washed out and boiled, rinsed well and dried in 
the sun. Young babies should have at least one bowel 
movement a day. In cold weather have a soft, warm 
blanket ready to put around baby when he is taken up 
in the night to be fed, or to change his diaper. 

Keep Baby Away from “Germs” As a precaution 
against disease, always wash your hands before doing 
anything for the baby. Do not kiss on the mouth. 
Keep baby away from sick people, and people who have 
colds. Give him only such playthings as can be scrubbed 
or boiled. If his toys are tied on a string and fastened 
to his chair it will be much easier to keep them clean. 
Remember that all dust and dirt contains germs and that 
.every time baby throws a toy on the floor it is apt to 
.become dusty. Baby’s finger nails should always be 
kept clean. They are germ carriers and always go into 


242 


FIRST COURSE IN HOME MAKING 


baby’s mouth. If the finger nails are inclined to be 
brittle rub them occasionally with a little cold cream. 
The nails should always be kept trimmed to keep baby 
from scratching himself. 

When baby begins to creep' and walk a play pen will 



Baby Enjoys His Bath. 


help keep him in place. It should not be necessary to. 
watch baby every minute. Weigh the baby at least 
once a week. If he is not gaining at least four ounces 
a week consult your family physician. If baby is gain¬ 
ing and seems to be sick, call the doctor. Beware of 
patent medicines, and do not give the baby any kind of 
medicine without the doctor’s advice. 



SHALL WE HELP CARE FOR BABY 243 

A Few Things to Remember 

Protect baby’s eyes from strong light, and never allow 
the sun to shine in the baby’s up-turned face. Never 
hang a rattle or gay colored ball before the hood of the 
baby’s carriage. This is the quickest way to make a 
baby cross-eyed. 

Support the head and back of a small baby when you 
hold it. Never lift a child by the arms. Do not pull a 
small child along by the arm. 

'Refrain from tickling or otherwise exciting the baby. 
Keep the baby quiet. Avoid loud, harsh noises. The 
ear drums of young babies are very delicate and sen¬ 
sitive. 

Baby should not be encouraged to stand until his legs 
are strong enough to bear the weight .of the body. Too 
early standing or walking usually causes bowlegs. 

If baby has protruding ears this may be corrected by 
wearing a tape and net cap until the ears lie close to 
the head. 

Baby’s Clothes. What kind of clothes should young 
children wear? Of course, baby’s clothes depend some¬ 
what on climate and season. However, it is generally 
conceded that shirts, bands and stockings for the young 
baby should be a mixture of wool and silk, or wool and 
cotton. In very warm climates cotton may be used in¬ 
stead of wool. 

Don’t Starch Baby’s Clothes. Baby’s clothes must 
be soft and light as his skin is very delicate. Never put 
starch in any of baby’s clothes, and there should never 
be anything about the neck and sleeves to scratch the 
tender skin. 

Let Baby Kick and Grow. Do not make baby’s first 
clothes too small. He must have room to kick and grow. 
Many mothers are finding it economy to make the first 


244 


FIRST COURSE IN HOME MAKING 


clothes large enough to be worn until baby is put into 
short clothes. The loose neck and draw tape are a great 
help in this respect. It is a mistake to have too many 
clothes for baby. Four or six of each garment is suf¬ 
ficient, with the exception of diapers. Four dozen 
diapers will not be too many. Slips and petticoats may 
be twenty-six inches long, and should be made in single 
pieces with no yokes and set in sleeves. 

Dressing the Baby. During the first year it is gen¬ 
erally desirable that a partly-wool shirt be worn next 



Baby's Clothes Should Be Short, Light and Loose. 


to the body. In very warm weather this garment and 
a diaper may be all that is required. Knit cotton is 
probably best for summer wear in the Southern states. 
Wool irritates the skin in hot weather. Also some babies 
cannot wear wool at any season. In dressing the baby 
always draw his clothes on over his feet instead of his 
head. Be careful that the binder is not too tight. If it 
is too tight it will compress the abdomen and lower ribs, 
and may cause indigestion. No binder need be worn 
after the cord is healed. Rupture cannot be prevented 
by it. The baby should be handled as little as possible 



SHALL WE HELP CARE FOR BABY 


245 


when dressing him as his little body is tender, and can 
be made very tired and uncomfortable if handled too 
long or too roughly. 

Babies May Be Kept Too Warm. A young baby 
should be kept warm, but not too warm. If his hands 
and feet are cold and he looks blue about the lips, he 
needs warmer clothing. If he perspires while sleeping, 
he has on too many clothes or coverings. Over-dressed 
babies are likely to be restless and fretful. Babies who 
have fresh air at all times seldom catch cold. Some 
babies suffer more from heat than from cold; when the 
skin is over red or broken out with prickly heat, the 
baby is dressed too warm. Consult the doctor, when 
possible, as so much depends upon climate, season, etc. 

Use Soft Material for Slips and Dresses. Soft long 
cloth, cambric, nainsook, and batiste are the best for 
baby’s slips and cotton skirts. These fabrics should be 
washed before being made up to protect the baby’s tender 
skin from any chemicals which may be used in the 
bleaching of the fabrics. 

Putting on Short Dresses. Baby should be put into 
short clothes about the fourth to sixth month, depending 
upon the climate. When he is old enough to lie on his 
back and kick the skirts should be short enough to give 
him freedom of the legs, for this kicking not only gives 
him exercise but plays an important part in the baby’s 
development. 

Getting Baby Ready for Bed. Take off every garment 
of the day clothing and put on fresh night clothes. A 
little slip and diaper are all that should be worn at night 
unless conditions are unusual. The nightgown or slip 
should be of material to suit the season. In cold weather 
a soft flannel or canton flannel make suitable nightgowns 
for baby. The nightgown should have a draw string at 


246 FIRST COURSE IN HOME MAKING 

the hem or a flap like an envelope to turn up and button. 
Do you know why this kind of a garment should be used? 

Keep Baby’s Clothes Clean. Diapers should be about 
twenty inches square. No wet diaper should be dried 
and used again. Neglect in the washing of diapers may 
result in serious chafing of the tender little body. Diapers 
should be washed very carefully in strong suds made of 
pure white soap, boiled, rinsed several times in clear 
water, and dried in the sun. Do not put lye in the water 
in which the diapers are washed. The hands should be 
washed with carbolic soap after washing diapers. This 
is to prevent the possible transference of pollution. 

Teach Baby Clean Habits. Rubber diapers or panties 
should be used only on trips or visits. They merely pro¬ 
tect the bed or crib, but do not protect baby nor teach 
him clean habits. It is better to train the child not to 
wet his diapers. Place the baby on a small chamber 
every two or three hours and the habit of cleanliness will 
soon be established. 

. Laundering Baby’s Clothes. Baby’s garments must 
be washed often and with a great deal of care if they 
are to be kept sweet and clean. Soap the garments with 
a mild, white soap and soak in lukewarm water for an 
hour or two before washing. Do not use hot water if 
the clothes are stained. Boiling in soap suds takes out 
any remaining stains and kills bacteria which may be 
present. Rinse two or thre etimes in clean water and 
dry out of doors in the sunshine whenever possible. Do 
not use bluing. 

Do Not Boil Colored Garments. Colored cotton fab¬ 
rics should be washed in warm water and white soap suds, 
but should never be boiled. Delicately colored baby 
clothes should be hung in the shade to dry and then 
ironed before they are entirely dry. 


SHALL WE HELP CARE FOR BABY 


247 


Dry Woolen Garments on Little Wooden Forms. 
Woolen garments, stockings, vests and jackets should 
be washed with castile or ivory soap suds in warm water 
with a little borax or ammonia to soften the water. Rinse 
all woolen garments in water of the same temperature 
and squeeze out the water without wringing them. Do 
not dry woolen garments in extreme heat or cold. Baby 
shirts, sweaters and stockings are kept in shape if dried 
On little wooden forms. These little forms prevent 
shrinking and stretching and keep the garments in the 
original shape. 

What Other Garments Does Baby Needf Make a list 
of all garments needed in the baby’s wardrobe. Visit 
baby shops and examine ready-to-wear garments. Baby’s 
garment should be simple in construction and trimming. 
Baby’s chief interest is in being kept healthy, sweet, clean 
and comfortable. 




Chapter VII 


EARNING, SPENDING AND SAVING 

How can we learn to be thrifty? How can we learn 
to save money? Why are most of the failures in the 
world caused by a lack of thrift? What do we mean b 
thrift? Does thrift apply only to saving money? Why 
should we learn to save money? 

Spend Less than You Earn. Learn to be thrifty by 
spending less than you earn. Thrift is one of the chief 
objectives of education. Real thrift means making the 
most of time, money, food and self. By learning to con¬ 
serve your time, your health, your talents and your 
money you can pick your own job, own your own home 
and be prepared for probable misfortune and old age. 

Spend Intelligently. Intelligent spending is just as 
important as intelligent saving. When you spend all that 
you earn you are working for a mere living; when you 
spend more than you earn you are a financial failure. 
Much of our money is spent on clothing. Study clothing 
to know values; take care of your garments and when 
you decide that it is necessary to buy ask yourself the 
following questions: 

1. Do I need this article? 

2. Can I afford to buy it? 

3. Is the quality good? 

4. Is the price reasonable? 

5. Is the dealer trustworthy? 

6. Can I pay for it now? 

7. Is the garment appropriate? 

248 


EARNINGS, SPENDING AND SAVING 


249 


Buy Food Intelligently. To buy food intelligently you 
must know food values; you must know the difference in 
actual values of certain qualities and brands of food; 
you must know how to plan, prepare and serve a well- 
balanced meal; you must know how to order a well- 
balanced meal at a hotel, cafe or cafeteria. 

Learn to Eliminate Waste. In one sense thrift means 
the elimination of waste. We cannot practice thrift 
merely by ceasing to spend money. Genuine thrift con¬ 
sists not in making money—or in saving it—it consists 
as well in taking care of things. A careless person can¬ 
not be successful—except by accident. Real thrift deals 
with little things and can be practiced by any one. Do 
you: 

1. Eat all the food on your plate? 

2. Mend and repair your clothing? 

3. Take care of furniture, books and household equip¬ 
ment? 

4. Waste light and fuel at home and in public places? 

5. Waste money by buying novelties in food and 
clothing? 

6. Buy cheap jewelry? 

7. Waste money on candy, soda water and cheap 
amusements? 

Learn to Save. Ask your father or your teacher what 
the figures of insurance companies show about people 
who never learned how to spend and save their money 
while young. Find out why it is important to begin to 
save our money while we are still children. Ask your 
teacher what happens to people in middle life or old age 
who did not learn while they were young how to spend 
and save wisely. We should always spend less than we 
earn. We should decide on a definite amount to be saved 


250 


FIRST COURSE IN HOME MAKING 



each week. Government authorities tell us that any one 
who starts with his first earnings and “puts out at inter¬ 
est one day’s wages every week will have ten years’ 
wages saved before becoming gray headed.” As soon as 
you begin to earn money decide on a definite amount to 
be saved each week and lay it aside before spending any 
part of your income. Learn to keep a budget. Do you 
know what we mean by a budget? 


Making the Family Budget. 

Courtesy of National Cash Register Company. 

Keeping a Budget. A budget is a plan for spending 
money. The first step in making a budget is to make a 
list of all kinds of expenses that must be paid from the 
income; consider the importance of the various items and 
divide the income in the most satisfactory way among 
them. Keep a record of every cent spent, and spend only 
when necessary. After the first year you will have a 
foundation for your budget. Clothing budgets are usually 




EARNINGS, SPENDING AND SAVING 


251 


made for a period of three years in advance so that outer 
garments such as coats may be included. If you have a 
regular amount to spend, it is easy to plan ahead and 
make a budget. But if the income is not the same each 
week or each month, it is more difficult to plan just how 
it should be used. Of course, changes can always be 
made in a budget, but if you spend more money for one 
item than is planned, it will be necessary to spend less 
for something else. 

Do You Have An Incomet We speak of all the 
money that comes into a family as the “family income.” 
The money that comes to each boy or girl is his or her 
income. Ask your parents if you may not have a certain 
sum each week or month with which to pay for certain 
expenses that you all agree upon. 

Start a Bank Account. Take the money to the bank 
and deposit it. The banker will give you a pass or 
account book with the deposit recorded in it. He will 
also give you a check book to use in paying for things. 
Have the banker or your parents or teacher to show you 
when to use the account book. Also learn how to write 
a check correctly and how to fill out the stub. When the 
banker returns the cancelled checks to you, paste each 
one to its proper stub. The banker will balance your 
account each month. This will show you the sum you 
have saved. Be sure that the sum entered on your last 
stub agrees with the banker’s balance. In this way you 
may know if your work is correct. 

How Do You Spend Your Money. With the first 
money given you buy a small account book with money 
columns ruled at the side. Have your parents or your 
teacher help you to enter the sum deposited in the bank 
on the left-hand page. On the right-hand page enter 
your expenses as you pay for them. At the end of the 


o 


252 


FIRST COURSE IN HOME MAKING 



month the difference between the sum of the left-hand 
and the right-hand columns should agree with the ac¬ 
count at the bank and with the sum on your stubs. This 
will give you a double check on your work. It will also 
show you just how the money is used so that you may 
improve in your use of it. 


Grandfather’s Logic Is Indisputable. Our Elders Will Agree 










EARNINGS, SPENDING AND SAVING 253 

Invest Your Savings. Ask your parents to suggest 
ways to use your savings so they will grow. Add to your 
savings by earnings. In this way you will accumulate 
a sum that you can use in getting an education, in buy¬ 
ing a business when you are grown, or in helping your 
family or some member of it. 

Make a Budget of Your Income. The following 
budget shows how a seventh grade girl spent her allow¬ 


ance of $5.00 a month: 

Dresses (made at home). $16.50 

Underwear (made at home). 9.25 

Hats. 7.00 

Stockings. 4.00 

Shoes (bought at sale). 8.30 

Haircuts. 2.75 

Gloves. 2.80 

Amustments (picture shows, etc.). 4.00 

Miscellaneous. 3.00 


Total spent for year.$57.60 

Balance to savings.. . 2.40 


$60.00 

Did this girl spend wisely? Do you think she attends 
Sunday School and church? Can you earn $60.00 per 
year? 

Earning Money. Did you ever earn any money? You 
will never fully appreciate the value of money until .you 
have earned it or, at least practiced some self-denial to 
save it. Give up some of your playtime and earn your 
first dollar. What are some of the things you can do to 
earn money? 

A Few Suggestions for Making Money. 

1. Caring for young children. Do you know how? 

2. Canning and preserving fruits and vegetables. 


o 















254 


FIRST COURSE IN HOME MAKING 


3. Washing dishes for the neighbor. 

4. Running errands. 

5. Mending and repairing garments. 

6. Making simple garments for sale. 

7. Sale of Christmas and other holiday post cards. 

8. Cleaning silver. 

9. Picking fruit. 

10. Planting bulbs. 

11. Sale of butter, eggs, vegetables, poultry and jellies. 

12. Serving meals. 

13. Cleaning house for neighbor. 

14. Assisting with ironing or washing. 

What other suggestions can you add to this list? 

Don’t Expect Pay jor Doing Your Duty. Do not ex¬ 
pect pay for doing your share of the work around the 
house. It is just as important that you learn to do your 
share of the daily tasks around the house as it is to learn 
the use of money. It is only when a boy or girl does 
something extra for which an outsider would have been 
paid that it is fair to accept money. It is the duty of 
every member of the family to contribute to the welfare 
of the family, and every boy and girl should help with 
the tasks around the home. What is your share? How 
much money do you have a right to expect your father 
to spend on you? Do you know how much money you 
spend on clothes? Are you using more than your share 
of the family “income”? Do you know hoW to keep an 
account of the money which you spend? What is your 
share of the grocery bill, the laundry bill, the gas and 
light bill, and the doctor’s bill? Do you know how much 
you spend for amusements? How much does your father 
pay for your education? Are you helping to save money 
for the “rainy day”? 


EARNINGS, SPENDING AND SAVING 


255 


Are You Helping to Make Home Pleasantf If your 
mother does not expect you to pay for making your 
clothes, for preparing your food and for caring for you 
when sick, should you expect pay for doing what you can 
to make home pleasant? Name some of the things that 
you can do to help your mother with the food problems, 
the clothing problems, the housecleaning problems and 
the laundry. 

You can: 

1. Answer the telephone. 

2. Go for the mail. 

3. Take little brother or sister out for a ride or walk. 

4. Gather the eggs. 

5. Milk the cow. 

6. Feed the chickens. 

7. Build a fire in the kitchen stove. 

8. Answer the door bell. 

9. Empty the waste paper baskets. 

10. Water the house plants. 

11. Feed the canary bird—or the goldfish. 

12. Do the sweeping and dusting. 

13. Wipe the dishes. 

14. Set the table. 

15. Do the family mending. 

16. Sort the laundry. 

17. Bring in the wood and coal. 

18. Get a fresh pail of water. 

19. Gather a fresh bouquet, etc. 

20. Assist in keeping the household accounts. 

What else can you add to this list? Plan a surprise 
for your mother by adding new duties to your list until 
you can assume the entire responsibility of the home and 
give her a much needed vacation. 


256 


FIRST COURSE IN HOME MAKING 


Saving Money Not Always Economy. It is not thrift 
nor wisdom to do without the things one needs for health 
comfort and self improvement for the mere sake of sav¬ 
ing and accumulating money. We may even save money 
and not be thrifty. We must learn to invest our money 
for health, comfort, self improvement and future finan¬ 
cial obligations. Sometimes it is a good investment to 
have a complete physical examination. Are you in per¬ 
fect physical condition? Do your teeth need attention? 
By knowing our physical condition it is often possible 
to avoid much suffering and unhappiness. 

Take a Vacation Occasionally. A much needed rest 
and vacation is often economy. Do you know why? 
Mother nature must be given time to mend and repair 
our worn out bodies. Find out how much sleep you need 
and see that you get that amount regularly. Learn to 
relax and rest. How many games can you play? Learn 
to play outdoor and indoor games. Forget your work 
while playing. When you are tired and worn out take 
a walk in the fresh air and sunshine. See that you have 
plenty of fresh air at night. How do you ventilate your 
sleeping rooms? 

Budget Your Time. See that you have time for work, 
play and rest. “Work while you work and play while 
you play” is still a good motto. Let’s add “Rest while 
you rest.” Don’t worry or even think about your work 
during playtime. 

Spend Time and Money for Education. Money and 
time spent for education is well spent. The schools and 
colleges will educate you to make money and enjoy life 
more completely. Learn to save your money, to use your 
time wisely and to take care of your health. 

Good Health Worth a Million Dollars. The human 
body is a machine that must have attention if it is to 


EARNINGS, SPENDING AND SAVING 


257 


function properly. It is expensive to be sick; it costs 
money, time and happiness. 

Do You Want to Be Beautiful? Health is the only 
preservative of beauty—health is beauty. If you want 
to be beautiful and happy eat simple, wholesome food; 
wear simple, comfortable clothing; learn to hike, play 
tennis, and other outdoor games; see that you get plenty 
of good, sound sleep, fresh air and sunshine. 


Chapter VIII 


GOOD BEHAVIOR AND POLITENESS 

“Politeness is to do and say 
The kindest thing in the kindest way 

Are you always polite? Do you always say “the kind¬ 
est thing in the kindest way”? Read some standard 
books on good behavior and give yourself a free ex¬ 
amination. Many well educated people have very poor 
manners. Do you know why? 

Social customs or rules of behavior change as does 
everything else in the world. Reading a new book occa¬ 
sionally will keep you informed. Remember the quota¬ 
tion above and you will always be welcome among your 
friends. 

Table Manners Important. Do you always know 
what to do at the table? Read the suggestions below 
and add others to the list. 

1. Be prompt at your meals. Do you know why? 

2. Never go to the table unless hands and face are 
clean, your hair in order, and your dress - tidy. 
Give reasons. 

3. Stand behind your chair until your mother or the 
hostess gives the signal for sitting. Why wait? 

4. Do not begin to eat until all have been served. 

5. The silver is usually arranged in the order to be 
used, beginning from the outside. 

6. The napkin should be laid across the lap. 

7. The knife should be held in the right hand and the 
fork in the left when they are being used at the 

258 


GOOD BEHAVIOR AND POLITENESS 


259 


same time. The fork when used to carry food to 
the mouth may be held in either hand. 

8. Keep the knife and fork on the plate when not in 
use. 

9. Don’t leave the spoon in the cup or glass when 
drinking. Why? 

10. Soup must be eaten from the side of the spoon, 
never from the end; fill your spoon away from you, 
never toward you. 

11. Don’t let any one hear you eat soup. 

12. Stir your tea or coffee with the spoon and then 
place it on the saucer before drinking from the 
cup. Don’t sip coffee, tea or any beverage from 
the spoon. 

13. Always use the butter knife. Never help yourself 
with your own individual knife, fork or spoon. 

14. In cutting food keep the elbows close to your sides. 
Keep the elbows off the table. 

15. Take bread with the fingers. What other foods 
may be taken with the fingers? 

16. Never cut more than one mouthful of meat at a 
time. 

17.. Do not eat hurriedly, and do not talk when the 
mouth is full of food. 

18. Food should be eaten with a fork whenever pos¬ 
sible. If a vegetable is served in liquid form it 
may be eaten with a spoon. 

19. After silver has been used, never put it back on 
the tablecloth. 

20. When passing your plate for a second helping, 
leave the knife and fork side by side on the plate. 
When you have finished, put your knife and fork 
in the same position. 


260 


FIRST COURSE IN HOME MAKING 


21. Do not reach across the table for dishes, but ask 
politely that they be passed. 

22. Never complain about the food. If you can’t eat 
the food it may be left on the plate. 

23. Learn to eat “new dishes.” 

24. Never spread a whole piece of bread at a time. 
Break it in half, and if the piece is too large break 
it again. 

25. Never stack your dishes in front of you. 

26. Never pick up a dish from the table and hold it 
while you eat. 

27. Don’t lean over the table and shovel the food in 
your mouth. 

28. Close your lips while you are chewing your food. 

29. If it is necessary to leave the table before the 
others, ask your mother or hostess to excuse you. 

30. Never talk about disagreeable things during a 
meal. Make the conversation at the table pleas¬ 
ant. Do you monopolize the conversation? 

Are You Courteous to Your Family? Is your home 
“the place where you are treated the best and grumble 
the most”? Is “p’ease” a strange word in your home? 
Do you always thank members of your own family for 
favors? “Many thanks, father,” and “I thank you, 
Emily,” are correct expressions of appreciation. 

How Do You Treat Your Mother? Other people 
judge you largely by the way you treat your mother; 
they also judge your mother by the way she allows you 
to treat her. Boys and girls can be kind and courteous to 
their mothers by helping them with the household tasks. 
A boy should never let his mother carry coal, beat rugs, 
or go to the' store when she is tired. Girls can make the 
beds, straighten the living room, and wash the dishes in 


GOOD BEHAVIOR AND POLITENESS 


261 


the evening. What else can you do to make father and 
mother happy? Have you thought of thanking your 
father for your new suit? Does your mother know how 
much you appreciate the lovely dinner which she pre¬ 
pared for your friends? Have you ever thought of send¬ 
ing your mother a box of candy; some flowers or a new 



How to Hold Knife and Fork in Cutting Meat. 


book? Have you ever asked your mother or father to 
take a walk with you? Try it the first beautiful, sun¬ 
shiny day. 

When You Are at School When you enter a class¬ 
room, go at once to your seat. Put everything into your 
desk that you will not need during that period. Never 
borrow books, pencils, pens or inkwells without asking 
permission. Never stand close beside a teacher’s desk 
except when talking to her. Remember that everything 
on her desk is hers, individually, and you have no right 
to examine or read the papers on her desk. Put waste 
paper and other trash into the basket provided for that 















262 


FIRST COURSE IN HOME MAKING 


purpose. When you recite, stand erect; speak distinctly, 
and pitch your voice low. Never interrupt while another 
pupil is reciting. If the teacher is occupied with another 
pupil, wait your turn. Do not ask a question until the 
one previously asked has been answered; and never 
answer a question addressed to someone else. Do not 
make fun of the mistakes of others. It is rude and 
unkind to make a classmate feel ridiculous. Before 
leaving the classroom put your books in a safe place, out 
of other people’s way. 

Introducing Your Friends. Do you know how to in¬ 
troduce your friends? What should you do if your 
mother enters the room when you are entertaining some 
of your friends? You and your friends should rise while 
you immediately introduce your mother to your friends. 
“Mother, I want you to meet my friends.” Then speak 
the name of each guest. Ask your mother to join you. 
See that she is comfortably seated before continuing the 
evening’s entertainment. Should you ask mother to join 
in the games? If you were a guest at this party, what 
are some of the things you could do or say to make your 
friend’s mother more comfortable and happy? In all 
introductions it is a safe rule to present young people to 
older people; less distinguished people to distinguished 
people. A man is always presented to a woman and a 
*b°y to a girl. Rise if you are being introduced to an 
older person, and remain standing until the older person 
is seated. In acknowledging an introduction, smile and 
say, “How do you do, Miss Black, or Mr. Brown.” 

When Older People Enter the Room. Rise when older 
people enter the room and see that they are comfortably 
seated before seating yourself. In conversing with older 
people never interrupt them nor contradict them. Notice 
their needs and be quick in meeting them. Do not wait 


GOOD BEHAVIOR AND POLITENESS 263 

to be asked to pick up an article that has been dropped, 
or to find one that has been mislaid. 

Answering the Telephone. Do not call people up more 
frequently or keep them longer at the telephone than is 
necessary. Do not call people at mealtime or late at 
night. Ask distinctly for the person with whom you wish 
to speak, and never open a telephone conversation by 



asking “Who is this?” When answering the telephone, 
announce who you are instead of saying “Hello.” 

Good Taste in Clothes. Good taste in clothes is 
usually an index of culture and good breeding. Always 
avoid extremes in dress. Hands loaded with rings do 
not look ready for work. The hair should be simply and 
becomingly arranged. Avoid extreme styles in dressing 
the hair. Hair waved over the ears is very pretty. Study 
the shape of your face and head and let this be your 
guide in dressing your hair. Many people object to 
cheap earrings and fancy combs. Do you know why? 


o 













264 


FIRST COURSE IN HOME MAKING 


The wearing of much cheap jewelry marks you as a 
person of poor taste. 

Do You Use Face Powder and Rouge? If you do, 
learn to use them wisely. Don’t disgust your friends. A 
boy or girl may be properly dressed and yet spoil the 
whole effect by failing to be clean. To be clean and 
dainty, non-washable garments must be sufficiently 
aired, the underwear changed often and the hair washed 
frequently. Perfumes and highly scented soaps will not 
take the place of- cleanliness. Neither will face powder 
and rouge cover up a face that is not kept clean. 

Boys, Too, Should Be Neat and Clean. Boys must be 
sure that their collars are immaculate; -their clothes well 
brushed, their shoes polished and in good repair. A clean 
pocket handkerchief daily adds to one’s self respect. 
Attention to these matters, together with clean skin, 
clean underwear, clean fingernails, neatly brushed hair, 
and shining white teeth will add to the boy’s chances of 
success at home, in school and in work. 

Boys, Be Courteous to Girls. Girls have a right to 
expect a boy, 

1. To raise his hat when greeting her, or parting from 
her. 

2. To refrain from lounging when talking to her. 

3. To stand when talking to a girl who is standing. 

4. To walk on the outside, instead of the inside of a 
walk when escorting a girl. 

5. To refrain from calling to a girl on the street to 
attract her attention. 

6. To refrain from swearing and vulgarity. 

7. To avoid jostling her or grabbing her arm in a 
familiar manner. 




GOOD BEHAVIOR AND POLITENESS 


265 


Girls, Be Courteous to Boys. Don’t use so much 
‘‘make-up” that your boy friends are ashamed of you. 
Be as courteous to your boy friends as you expect them 
to be to you. Don’t embarrass them by constantly chew¬ 
ing gum. Loud laughing and “giggling” does not add' to 
your popularity. Be fair in your dealings with the boys. 
Don’t encourage a boy to invite you 1 to attend an enter¬ 
tainment with him unless you expect to accept. 


o 


Chapter IX 


LEARNING TO PLAY 

A Happy Fireside. Do you enjoy spending a long, 
wintry evening by the home fireside? Draw a mental 
picture of a cozy home on a cold wintry night, with the 
family circle drawn up around an open fire. On their 
faces are reflected, comfort, happiness and love. The 
spirit of sympathy and understanding is visible in every 
gesture and movement. Look closer, and notice the 
mother’s happy glance as it wanders around the circle, 
unbroken by the absence of a single loved one, and note 
the father’s proud, contented smile as he joins the chil¬ 
dren in their games or in the singing of old familiar 
hymns. 

Pop Corn and Peanuts, Too. Picture in your imagi¬ 
nation other “evenings at home” with the family. How 
do they manage to be so contented and happy? What 
are some of the games they play? Do they enjoy pop¬ 
ping corn, cracking nuts, reading aloud, telling stories, 
playing checkers and dominoes, or other fireside games? 

“Once Upon a Time.” Learn to tell a good story— 
cultivate a sense of humor. Do you enjoy riddles, jokes 
and guessing games? How many fairy tales can you 
tell? Attend lectures, musicales, plays, and “shows” 
occasionally. Read new books, magazines and daily 
papers. It is an art to be a good talker, as well as to 
be an attentive listener. You can be neither unless you 
keep yourself informed. 

Join a Club—Be Happy. Learn to whistle and sing. 
Read poetry and good literature. Don’t allow yourself 

266 


LEARNING TO PLAY 


267 


to grow old. Join a poetry club, a picture study club, 
a hiking club, a garden club, a flower club, a home en¬ 
joyment club, a music club, or a story telling club. 

It is important that we be educated for life, but it is 
even more important that we learn to live so that life 
may be worth living today—now. You will never have 
any more time than you have today. 



“Once Upon a Time.” 


Budget Your Day. How many hours in a day? 
You perhaps work or study eight hours and sleep and 
rest eight hours. How do you spend the other eight 
hours? Do you have time for recreation and play? Do 
you want to be happy? Do you long for a hearty 
appetite? Do you wish you could sleep as sweetly and 
soundly as a baby? Then play out of doors in the 
fresh air and sunshine; eat simple foods, such as fruit, 
fish, vegetables, milk and eggs; don’t worry, think right 
thoughts, learn to rest and relax and you will be a 
happy, normal individual. 






268 


FIRST COURSE IN HOME MAKING 


u Blest Be the Tie That Binds.” One of the best forms 
of recreation for all members of the family is music. 
Can you tell why? It is recreation in which every 
member of the family may join. Can you play the 
piano? Have you a Victrola, a radio, or a phonograph 
in your home? Do the members of your family ever 



Unattractive 

gather around the fireside and sing together sacred 
hymns and the popular songs of the day? If not, why 
not? How many patriotic songs can you sing? Do 
you know the words and music of our national anthem? 

Celebrate Special Holidays 
Keep the Spirit of Christmas. The word “Christmas" 
sounds a warm, cheery note. The Christmas spirit 
should represent the true spirit of the home, embodying 
























LEARNING TO PLAY 


269 


all the love, kindness, and sympathy craved by the 
human heart. 

Christmas educates the world in love, sympathy, 
cheerfulness and kindness. Christmas always brings 
good cheer and good will. 

Don’t Forget Santa Claus. He has done much to 
develop the imagination and keep the spirit of Christ¬ 
mas alive. Do you know the story of the first Christ¬ 
mas? Learn to tell the story of the “Babe in the 
Manger” to the younger boys and girls. Who were the 
three Wise Men? 

A Christmas Tree in Every Home. Don’t forget to 
“decorate” for Christmas. Whenever possible there 
should be a Christmas tree in your home. If the usual 
Christmas tree of evergreen is not available, an ordinary 
oak or cottonwood tree may be used by covering the 
limbs with cotton, giving it the appearance of a snow- 
covered tree. Small evergreen and artificial evergreen 
trees may be bought at Christmas time and are usually 
inexpensive. 

Don’t Over-Decorate the Tree. Let simplicity be the 
keynote in Christmas decorations as well as in planning 
the Christmas dinner and the exchange of the season’s 
greetings. The present custom of sending Christmas 
cards of greeting should be encouraged. Why are we 
often told that it is the giver and not the gift that 
counts? 

Don’t Make Your Friends Feel Under Obligations. 
Christmas should be the happiest time of the year. Take 
time to enjoy this wonderful holiday season. Don’t 
spend too much time getting ready for Christmas. Why? 
Simple inexpensive gifts express the true Christmas 
spirit as well or better than expensive and elaborate 
gifts. Why? Select gifts carefully and give something 


270 


FIRST COURSE IN HOME MAKING 


useful or ornamental. Plan gifts for your father, mother, 
brothers and sisters. What will you select for the baby? 
For grandmother? 

“Eat, Drink and Be Merry.” Christmas is generally 
thought of as a time of merriment and good food. The 
merrymaking in the home usually consists in giving and 



Thanksgiving. 






LEARNING TO PLAY 


271 


attending parties and dances, entertaining one’s friends 
at dinner, making Christmas candies and sweets, giving 
and receiving gifts of various kinds, and last, but not 
least, the Christmas tree with its lights, and gifts, and 
mystery and everything else that can make it appeal to 
our imagination. 

“Don’t Open Till Christmas.” Make a study of the 
gifts which are suitable for people of various ages and 
occupations. Learn to make delicious Christmas sweets, 
such as panocha, date bars, fudge, divinity, Parisian 
sweets, salted nuts, candied fruits and orange peel. 
Learn how to pack and wrap candy boxes attractively. 
To be able to wrap Christmas packages attractively is 
an art of which to be proud. 

Thanksgiving Day. Can you tell the story of the 
first Thanksgiving Day? Who was Miles Standish? 
Have you ever seen a picture of the Mayflower? Read 
“The Landing of the Pilgrims.” 

What foods are usually served for Thanksgiving 
dinner? Plan a Thanksgiving party. Will your menu 
include roast turkey and pumpkin pie? What else? 
What may be used for a center piece? Do you think 
a basket of fruit appropriate? Why was the first 
Thanksgiving in the fall of the year? What is the true 
meaning of Thanksgiving Day? 

Don’t Forget Easter. No season of the year is more 
beautiful than Easter time. Do you know why? What 
is the significance of Easter to Christian nations? Do 
you know the story of Easter? 

Plan suitable table decorations and menus for an 
Easter dinner; a children’s party. Find out why we so 
often use Easter lilies, Easter eggs, rabbits and baby 
chicks for Easter decorations. Why do we wear new 
hats on Easter day? 


o 


272 


FIRST COURSE IN HOME MAKING 


“The Goblins Will Get You!” Have you ever at¬ 
tended a Hallowe’en Party? Did you duck for apples 
in a tub of water? Did you see an old witch or Jack 
O’Lantern? Did you notice the ghosts and black cats on 
the way to the party? Plan a Hallowe’en party. 

Will You Be My Valentinef St. Valentine’s Day 
originated in Rome. St. Valentine was a bishop of 
Rome during the third century. He was very amiable 
and popular. Because he converted many pagans to 
Christianity the Emperor ordered him martyred. 

The names of the virgin daughters of Rome were put 
into a box and drawn by the young men. Each youth 
was bound to offer a gift to the maiden who fell to his 
lot, and to make her his partner during the feast. 

We now decorate for St. Valentine’s day with hearts, 
cupids and arrows. Red and white are the usual colors 
used for valentine parties. When is St. Valentine’s Day? 
Plan a valentine party. 

“St. Patrick's Day in the Morning.” Why do we use 
green in decorating for St. Patrick’s festivities? The 
shamrock and harp are symbols of St. Patrick’s Day. 
Who is supposed to have banished all the snakes from 
Ireland? Look up the history of St. Patrick’s Day. 
When is St. Patrick’s Day? 

April Fool. What happens in your home on April 
first? The custom of playing tricks on the first day of 
April is so old that its origin has been lost. What are 
some of the tricks you can play on your friends on April 
Fool’s Day? 

Flowers and Trees. On Arbor Day we plant trees. 
Why should the state give special attention to the plant¬ 
ing of trees? When is Arbor Day? Did you ever make 
a May Basket? May baskets are often found on our 
doorsteps on the eve of May first. Who brings them? 


LEARNING TO PLAY 


273 


Are You Patriotict Don’t forget to celebrate the 
patriotic days, such as Fourth of July, Decoration Day, 
Washington’s and Lincoln’s birthdays, Armistice Day, 
and the special state holidays. Do you know why we 



o 
















274 FIRST COURSE IN HOME MAKING 

celebrate each of the above mentioned days? Look this 
up in your history. 

Other Special Days. Give special attention to the 
birthday of each member of your family. Can you bake 
a birthday cake? Plan birthday parties for the different 
members of your family. Mother’s Day should never 
be forgotten. What are some of the things we can do 
to show our appreciation and love for Mother? Neither 
should we forget Father’s Day. Does your father know 
how much you appreciate his care and thoughtfulness? 

A Day In the Woods 

What visions of good times and good things to eat 
the word “picnic” brings to mind. How many kinds of 
picnics have you ever attended? Have you ever at¬ 
tended a Sunday school picnic? A Fourth of July pic¬ 
nic? A family picnic? A community picnic? A moon¬ 
light picnic when all the boys and girls rode to the 
grounds on hay wagons? Do you recall how excited 
everybody was and what a good time everybody had? 

Getting the Lunch Ready. Have you ever prepared 
a lunch for any of these picnics? What are the best 
kinfls of foods for picnics? What is more fun than to 
take some uncooked food along and cook it over a 
campfire? What uncooked foods and utensils shall we 
take along? 

What Shall We Wearf If you are to cook on an open 
fire why should you not wear a cotton skirt? It is 
because wool does not catch fire as readily as cotton. 
Woolen bloomers and knickerbockers are even better 
than woolen skirts to wear to a picnic because they 
are less likely to blow into the flame. 

Building the Campfire. Why should your picnic fire 
not be near dried grass or leaves, nor too near the trunk 


LEARNING TO PLAY 


275 


of a tree? Did you know that serious injury and untold 
losses have been occasioned by forest and prairie fires 
which had their origin in the carelessness of campers 
and picnickers? Why should you take a few newspapers 
along on a picnic? Name some of the ways in which 
they are useful. 

Shall We Prepare a Hot Drink? If a hot drink is to 
be prepared on the picnic grounds it will be necessary to 



Repairing the Camp Site. 

take an old “coffee pot,” kettle or bucket along. You 
can toast bread and doughnuts, broil bacon, roast apples 
and marshmallows by putting them on long sticks 
sharpened at the end. Hold the food over the coals, 
turning often so as not to burn the food. Ask a Boy 
Scout to tell you how to cook on hot stones. Learn how r 
to cook potatoes and corn on the cob in the coals of the 
fire. 

Water to Drink . Water from a stream or spring, or 
even a well may be dangerous. Such 'water is safe for 
cooking as it is sterilized in boiling, but it must be boiled 




276 


FIRST COURSE IN HOME MAKING 


and cooled before it is safe to drink. Since water is 
heavy to carry on a picnic, one can manage without it 
by taking juicy fruits like oranges and grapefruits to 
eat at the end of the meal. 

After the Picnic. In clearing up after your picnic or 
camping party, bury or burn all waste paper, left-over 
scraps and peelings; bury tin cans, and be sure to put 
out the fire. The best way to put out a fire is to wet 
it thoroughly or cover it with sand or earth. 

Why Do We Play? 

Play is Nature’s own method of educating the child. 
Children must play if they are to be healthy and 
happy. Play prepares a child for life’s activities. Chil¬ 
dren and play seem naturally to belong to each other. 
Play came into the world to assist in the education of 
the child. 

We are all agreed that education is one of the most 
important things in the world. We are beginning to 
realize more and more that the education of the body 
is quite as important as the education of the mind. 
Neither the mind nor the body of the child can develop 
independent of the other. A child trained to play out¬ 
door games sensibly is getting the right kind of exercise 
for building “A sound mind in a sound body.” 

Train Your Muscles. The training of our muscles is 
very important. Why? It is because without the help 
of the muscles we would not be able to control our 
bodies. We call upon our muscles for help in everything 
we do to increase our strength, to improve our health, 
or to train our minds. It is the muscles that help us 
walk, turn our faces, focus our eyes, keep our balance, 
keep our heads up, open or shut our eyes. 

Work and Play. There is no real difference between 


LEARNING TO PLAY 


277 


work and play except in the spirit in which it is done. 
Play is its own reward, but the same is almost equally 
true of any good work. One of the great problems of 
the recreation movement today is to introduce play 
elements into modern industry and everyday life. 

What is Recreation? Play and recreation are not to 
be confused. Recretation gives relief from work or toil. 
It is a rest wherein a rebuilding of the wearied muscles, 



Scene from a Childrens’ Picnic. 


nerves and spirit takes place. There is a lack of seri¬ 
ousness in recreation. Its chief value lies in the rebuild¬ 
ing of the mind and body for the more serious work of 
life. The play of the child does not correspond to the 
recreation of the .adult. Play is the most serious activity 
in which the child engages, and is the one activity in 
which the whole child takes part. While each period of 
life is an end in itself, childhood is a preparation for the 




278 


FIRST COURSE IN HOME MAKING 


years that are to follow. Browning has very beautifully 
expressed this in the lines— 

“Grow old along with me! 

The best is yet to be, 

The last of life, for which the first was made; 7 ' 

Why the Playgroundsf When playgrounds grst be¬ 
gan to be discussed, the thought in the minds of most 
people was to keep the children off the streets. We now 
see that it is no more the purpose of the playgrounds to 
keep the children off the streets, than it is the purpose 
of the schools. The aims of the playground are as defi¬ 
nite as the aims of the public school. Play is the life 
and spirit of .childhood. It is no more physical, than 
it is emotional, mental or social. 

A Place to Keep Toys. The house is the first play¬ 
ground of the young child. If there is a room in the 
house that can possibly be spared for the purpose, it 
should be set aside and recognized as the children's play 
room. Here the children can keep their toys and games, 
their books, and such other things as children prize. 

Before they are two years old children delight to hear 
stories told and read. Story books and picture books 
are now so inexpensive that there is no excuse for de¬ 
priving the child of the pleasure and training derived 
from such books. The child who has learned the joy 
that may come from a book is eager to learn to read 
for himself. 

Toys Should be Educational. The toys given to 
children should be but another name for educational 
material. A few simple serviceable toys are much better 
than the expensive mechanical toys that run only a few 
times. About the only toys that are of much real value 
to children are the building and “dramatizing" types, 
such as blocks and a doll. Pictures of men and animals 


LEARNING TO PLAY 


279 



may be cut out and pasted on cardboard to represent 
life. As such toys really lend themselves to dramatiza¬ 
tion, the child is enabled to act out the stories that he 


All Children Love Pets. 

hears and reads. Do children enjoy “cutting out” 
colored pictures from magazines? 

The R*ag Doll. That the child loves the plain rag 
doll more than the elaborate wax doll is shown by all 
the studies that have been made of the feeling of children 
for dolls. A wax doll is a doll and nothing more, but the 
rag doll may be anything that is needed—a child, a 




280 


FIRST COURSE IN HOME MAKING 


soldier, a giant. For exactly this reason the rag doll is 
more educative than the wax doll. 

One Game at a Time. Do not give children more 
than one new game at a time. Dominoes, checkers and 
authors are games that are played almost everywhere. 
A child will learn to calculate as readily from dominoes 
as from arithmetic; and the child who becomes familiar 
with the great literary men and their works through the 
game of authors usually wants to read these works. 

“Letting the Old Cat Die.” A swing made by sus¬ 
pending a rope from the limb of a tree seems to make a 
universal appeal to children, and every yard where 
there are children should have a rope swing or two. 
Aside from the benefits of exercise, fresh air and 
exhiliration one receives from swinging as high as the 
tree tops, there is. a sentimental association connected 
with the swing in “letting the old cat die.” 

A Quotation. Henry S. Curtis says in his book “Play 
and Recreation” that “It is worth while to have a lawn 
swing in the yard also, for both the children and the 
adults. I have been much interested this year in watch¬ 
ing a group of five children that have made frequent 
use of a lawn swing in our back yard. I am not sure 
but that this swing should be introduced into the course 
of study and made a part of the work of geography. 

“The oldest of these children was six and the youngest 
was a little over two; yet they all played this game, and 
each took all the parts. One child would be the engineer 
to run the Train/ and one would be the conductor to take 
up the tickets. The engineer would start up the train 
and run to Chicago or New York, the conductor col¬ 
lecting the tickets (leaves); then the train would be 
stopped and everybody get out and gather more tickets 
from the nearest bush or weed. After this the train 


LEARNING TO PLAY 


281 


would start again with a different engineer and con¬ 
ductor and run to St. Louis or some local station. 
Even the smallest child learned the names of the places 
and the way the train was operated.” 

Playing in the Yard. During the first few years of 
their lives children do most of their playing in the yard. 
Even in after years when larger grounds are demanded, 
the yard remains the center of family sociability during 
the summer months and should be made suitable for 
such use. 

A fence, an evergreen hedge, Or a woven wire fence 
covered with vines will give privacy, and may be an 
ornament to the yard. Flowers and flowering shrubs 
should also be in the yard. A flower bed offers a means 
of cultivating a sense of beauty and love for natural 
things in children. A few fine trees should also be scat¬ 
tered about the yard for the shade, for the birds, and 
for the tender and sacred associations that forever dwell 
in the memory of those who, when young, played in the 
shade of a grand old tree. 

A Sand Pile, Too . No doubt there are other uses for 
the dooryard besides the play of children, but surely 
there is none other more important. The yard should 
contain considerable space for them to romp on and pro¬ 
vision should be made for their games. 

The sand pile should have a place in every yard where 
there are small children. A bin is better than a pile. 
The bin should be eight feet square, ten or twelve inches 
high, with a broad seat running around the top. If fine 
white sand from the lake or sea is not available, plaster¬ 
ing sand will do. Place the sand pile or bin in the 
shade of a tree on the north side of the house for pro¬ 
tection from the sun during the hot hours. 

Pails and Spoons. Provide pails and spoons for dig- 


o 


282 


FIRST COURSE IN HOME MAKING 



ging and moulding the sand. Encourage the childen 
to lay out in the sand the farm with the road and creek 
running through it, as well as the village or town. 
Small pebbles or stones make nice outlines for their 
drawings. The sand bin is also an excellent place for 
the children to dramatize tales and stories. 

A small slide like those seen in city parks and play- 


The Dog Is Worth as Much as a Gymnasium. 

grounds is a source of keen enjoyment to the smaller 
children. 

Build a Playhouse. Too much cannot be said about 
the educational importance of the playhouse. A tent, a 
cave, or anything the children may devise will answer 
for a playhouse. The rudiments of real housekeeping 
may be learned in a playhouse. Social courtesies and 
customs may also be taught in the playhouse. Talk 
to your little brothers and sisters about their playhouses, 
their dolls and pets. What are some of the things you 
can teach them during the playhouse stage of their 
development? 



LEARNING TO PLAY 


283 


A tent is a source of endless pleasure to the boys. It 
can be used for sleeping out of doors during the hot 
weather, for fishing and camping trips, and for a thou¬ 
sand and one other adventures that could originate 
nowhere but in the mind of a boy. 

Children and Pets. Shall we allow the children to 
play with pets? Animal pets are said to carry diseases. 
Give arguments for and against children playing with 
pets. 

Henry S. Curtis says that “Children are naturally fond 
of animals. The ownership of a dog or cat gives the 
child a certain importance and dignity in his own eyes, 
and its care is a valuable training.” 

“The child regards the dog or cat as he does a person. 
He talks to it in the same way. He interprets its 
thoughts and language by the sounds that the animal 
makes. The dog especially gives a great opportunity for 
the enlargement of experience and sympathy. Its care 
has much the same effect upon the child as the care 
of a dependent human being, and it will often come next 
to the father and mother in affection. The dog in his 
play constantly lures the child to activity. He is an 
expensive and a most valuable toy, that is, he is always 
changing his position and occupation. His usefulness as 
a hunter has largely ceased. As a watchman he prob¬ 
ably does as much harm as good. He occasionally saves 
the life of a child in time of danger, but he probably kills 
as many or more in his anger or rabies. But the real 
use of the dog is to the spirit of the child. There is a 
deep sympathy and comradeship between them, which is 
one of the valuable experiences of childhood. As a mere 
inciter to physical activity he is worth as much as a 
gymnasium. Not only does the dog lure the child con¬ 
stantly into playing games and races, but with him the 


284 


FIRST COURSE IN HOME MAKING 


child will venture into the woods and the dark where 
he would otherwise be afraid, and will take long walks 
and trips of exploration. The loyalty of the dog to his 
masters, little and big, is one of the most beautiful of 
moral qualities.” 



Ready for Sleep After a Strenuous Day With His Dog. 


Play With Your Parents. Take a long walk with 
your father occasionally. Ask his advice when in doubt. 
Share your joys and sorrows with your mother; she 
will be a sympathetic listener. What games do you and 
your parents enjoy together? 

Man plays only when he is a human 
being in the fullest sense of the word, 
and has reached full humanity only 
when he plays. 


Schiller. 








Chapter X 


HOW MUCH DO YOU KNOW ABOUT HOME 
ECONOMICS? 

WHY STUDY HOME ECONOMICS? 

1. Why is Home Making an important vocation? 

2. How many women are engaged in the Home Mak¬ 
ing vocation? 

8. Give reasons why every girl should be prepared to 
earn her own living. 

4. What per cent of. the money brought into the 
home is spent by women? 

5. What are some of the opportunities in Home Eco¬ 
nomics? 

6. Can you name the vocations that are open to 
Home Economics experts? 

7. Give a brief statement of the opportunities and 
openings for the Home Economics woman in the 
business world. 

<s. Tell how a girl may study Home Economics and 
at the same time be fitting herself for a wage¬ 
earning occupation. 

9. Figure Mother’s worth in dollars and cents. 

10. Where can we study Home Economics? Write to 
the State Board of Vocational Education for in¬ 
formation concerning afternoon and evening 
classes in Home Economics for girls and women 
who are not in regular all-day school. 

Three Square Meals a Day 

1. How does the arrangement of the table and the 
appearance of those seated around it affect the 
285 



286 


FIRST COURSE IN HOME MAKING 


appetite? Does it make any difference whether 
we have variety in our meals from day to day? 

2. What are the uses of food? What are the energy 
and fuel foods? The building foods? The foods 
that regulate? The special foods for growth and 
health? Why is the body sometimes compared to 
an engine? What foods build bone and teeth? 
Why should children have plenty of these foods? 
Why is water an important part of the diet? 
What are the laxative foods? 

3. What is the practical classification of foods as 
outlined by the U. S. Government bulletins? 

4. What food elements are found in milk? Why 
should children drink milk? How much milk do 
you drink? If you do not drink milk, how can 
it be included in your diet? 

5. May we drink water at meal time? Why do phy¬ 
sicians warn us against washing our food down 
with water? Should children drink tea and cof¬ 
fee? Why is cocoa more nourishing? How does 
water assist you in keeping in good health? 

6. How much did you spend for candy last month? 
Do you eat candy before breakfast? What argu¬ 
ments can you give for and against the eating of 
much candy? 

7. Why are regular food habits important? Does 
your general health have any influence on the 
kinds of foods you should eat? Why should every 
person understand his or her own food require¬ 
ments? 

8. Why are acids served at the beginning of a meal? 
Sweets at the close of a meal? What effect does 
highly seasoned and strong flavored foods have on 
the digestive juices? 


THE REVIEW 


287 

9. What are some of the reasons for the increased 
cost of meals? 

10. If dinner is served in the evening should it be a 

light or substantial meal? Give reasons for 

having dinner at noon. In the evening. 

11. Discuss the different types of breakfasts. Why 
is it a good plan to start the breakfast with 
fruits? Name the breakfast dishes. 

12. What meal is more often made up of left overs? 
In what form can we serve left over vegetables? 
Are cream soups nourishing? Why should starch 
foods be cooked thoroughly? 

13. What are meat substitutes? Can you suggest 
some cream dishes? What food elements are 
found in cheese? Name six ways in which cheese 
may be served. 

14. Why should we eat salads? In making green 
salads, why should the vegetables be dried before 
the dressing is added? 

15. What are the things to be considered in planning 
a dinner menu? 

16. Why is well baked yeast bread the most whole¬ 
some? Tell the “Story of Yeast.” 

17. Why do we can fruits and vegetables? 

18. What part does heat play in canning? 

19. Is there more than one method of canning? What 
is the best method for canning vegetables? 

20. What is the advantage of blanching? 

21. Why should canned products be stored in a cool 
dark place? 

22. What causes canned vegetables and fruits to spoil? 

23. What two chemicals must the fruit juice contain 
to make jelly? Why will juices from over-ripe 
fruits not make jelly? 


o 


288 


FIRST COURSE IN HOME MAKING 


24. Can acid and pectin be supplied to fruit juices for 
making jelly? Can you mention some ways in 
which these may be added? 

25. What are jams and marmalades? 

26. What are the best vegetables for pickling? 

27. Can you name the different methods of drying 
fruits and vegetables? 

28. Can you name some of the different methods of 
applying heat in cooking? 

29. Why do we cook our food? 

30. List dishes that contain milk, and give rules for 
the care of milk in the home. Name government 
bulletins that tell you all about milk. Write for 
them. Also write to the National Dairy Council. 
Chicago, Illinois, for free material on dairy 
products. 

31. Plan ten breakfasts. Check these to see if all the 
five food groups are represented. 

32. Plan three meals in which left-overs may be used 
in dishes for luncheon or supper. 

33. Work out a plan for waiting on the table at home. 

34. Give the chemical classification of foods. 

35. Work out a daily menu for a normal person under 
average conditions. 

36. Plan a light breakfast. A medium breakfast. A 
heavy breakfast. 

37. Give the procedure in canning by the Cold Pack 
or Hot Water Method. 

Learning to Dress Comfortably, Suitably and 
Attractively 

1. In what way will the knowledge of how to make 
simple garments help you in the selection of 
“ready-made” clothing? 


THE REVIEW 


289 


2. What kind of dresses should we wear while doing 
kitchen work? 

3. What are the qualities of bleached or unbleached 
muslin that makes it a suitable material for 
aprons? 

4. How can you find out how much material is re¬ 
quired for a certain garment? 

5. What are the advantages of using a commercial 
pattern? 

6. Why should some materials be shrunk before being 
made up? 

7. Do you know how to straighten the edge of cotton 
materials? 

8. What equipment would you suggest for a sewing 
room? 

9. Where can you get reference books and bulletins 
for making a study of the Sewing Machine? 

10. Why does proper care of clothing increase its 
durability? 

11. To be well dressed your clothing must show care. 
Why? 

12. What effect does airing have on your clothes? 

13. Why should your clothes be kept on hangers when 
not in use? 

14. Why do we press clothes? Are your clothes 
pressed at home or at the “dry cleaners”? 

15. Why should a real hot iron not be used when 
pressing silk? Do you press your garments on the 
right or wrong side? Why? How can you freshen 
up a cotton or linen dress without laundering it? 

16. Why should dry cleaning at home be done out of 
doors? Why is it much better to remove spots 
immediately from woolen garments? How may 
sugar spots be removed from clothing? Grease 


290 


FIRST COURSE IN HOME MAKING 


spots? Coffee stains? Fruit stains? Ink stains? 
Perspiration? 

17. Before storing between seasons, why should cloth¬ 
ing be aired and sunned, and all spots removed? 
Describe how garments should be folded, and what 
precautions should be taken when storing clothes 
for the summer. What are some of the methods 
of protecting woolen garments from moths? Why 
should the starch be washed from cottons and 
linens before storing? What two textiles mildew 
more quickly than others? How are garments 
damaged by hanging all summer? 

18. Should mending be done before or after launder¬ 
ing? Do you know how to sew on buttons? 
Should every girl know how to darn her stockings? 
What is patching? What is a hemmed patch? 

19. Do you know why a washing machine is called a 
labor saving device? Why should clothes be 
washed before they are too badly soiled? If the 
laundry is done at home, why should every mem¬ 
ber of the family help? 

20. Why are white clothes soaked before being 
washed? 

21. Name the two main reasons why we boil clothes. 
Why is thorough rinsing necessary? Why should 
the first rinse water be hot? When do you add the 
bluing to the rinsing water? 

22. What is the purpose *of starching clothes? Give 
two reasons. Can you give a recipe for making 
starch, and method of mixing? 

23. Why should clothes be dried in the wind and sun 
whenever possible? Why should colored clothes 
not be hung in the sun? 

24. Why do we sprinkle clothes? In warm weather 


THE REVIEW 


291 


why should clothes not be sprinkled the night be¬ 
fore they are ironed? 

25. What are the reasons for ironing clothes? Why 
should embroidery and lace be ironed on the wrong 
side over a soft pad? Muslins should be ironed 
on the right side and prints on the wrong side. 
Why? After being ironed why should a garment 

. hang in the air for a time before being folded and 
put away? 

26. Why should soiled clothes be immediately put in 
a laundry bag and not allowed to lie around? Do 
you know why soiled clothing should be dried out 
before being put into a laundry bag? What ma¬ 
terial would you select for making a laundry bag? 
Can you describe, step by step, the making of a 
laundry bag? Do you know how to put draw 
strings in a bag? 

27. Why should every girl know how to make over 
old garments? 

28. From the standpoint of Health, what are the fac¬ 
tors to keep in mind when selecting clothing? 

29. Name three reasons why undergarments should 
be light in weight and of loosely woven material. 

30. Give arguments for and against woolen under¬ 
clothing. What is considered the best material for 
underwear? What is the objection to silk as 
underwear? 

31. Why should undergarments hang from the shoul¬ 
ders? 

32. Why should children’s clothing be loose and com¬ 
fortable? What is the best type of garments for 
children? Why should children’s hose supporters 
be selected with great care? What are the things 
to be kept in mind when having shoes fitted for a 


292 FIRST COURSE IN HOME MAKING 

child? Should children be allowed to wear socks 
or half hose in cold weather? What are some of 
the things to be considered in the outer garments 
of children? Why should children be dressed so 
that they will be unconscious of their clothes? 

33. When do we wear wool hosiery? Why is it 
economy to buy the best hosiery you can afford? 
Name some of the important things to be kept in 
mind when buying yourself a pair of shoes. Why 
should shoes be changed occasionally? Why is 
white a preferable color for handkerchiefs? What 
are the advantages of a sweater? Why is cheap 
material, bright colors, and extreme designs poor 
economy in winter coats? 

34. Can you name the important things to keep in 
mind when choosing a hat for yourself? 

35. Why are good materials, dark colors, and con¬ 
servative designs in clothes both good taste and 
economy? If the dark colors do not suit your 
complexion, how can you brighten up a dress? 
What are the things to remember in combining 
colors? Why does a tall thin girl or a short fat 
girl need to pay attention to the lines made by 
seams,.trimmings, buttons and embroidery? 

36. Are thin silk stockings and high heel slippers ap¬ 
propriate for a school girl? Are well-fitted tailored 
garments appropriate for school and business? 
How much money have you spent for new clothes 
in the last two years? In deciding on the color of 
your school dress, what are some of the things to 
remember? What type of hat should be worn 
with a tailored suit or dress? 

37. What tools are needed in hand and machine sew¬ 
ing? What are some of the things you must 


THE REVIEW 


293 


know before you can practice stitching on the 
machine? Name some of the general rules to be 
observed in sewing. Can you name the funda¬ 
mental stitches in hand sewing? In what way is 
the overhand stitch used? Overcasting stitch? 
Can you name the ornamental stitches? Name 
three ways of straightening material. Can 
you name and describe the three simple seams? 
What are the essential things about sewing on 
lace? 

38. Write a brief outline descriptive of the costumes 
of a comfortably, suitably, and an attractively 
dressed woman. 

Care and Furnishing of the House 

1. In building, buying, or renting a house, what are 
some important things you should keep in mind? 

2. What finish in walls is the most easily cared for 
and the most sanitary? What strokes should be 
used in cleaning plastered and papered walls and 
ceilings? Why? Is it practical to try to wash 
calcimined walls? 

3. Why should one give the subject careful study 
before deciding on the finish for the floors? Which 
should be the darker in tone, the floor or the ceil¬ 
ing? Why? What covering gives the best satis¬ 
faction on kitchen and bathroom floors? 

4. What precautions should be taken to prevent dust 
when sweeping? Why should soft dust cloths be 
used? Why should clean water be used in clean¬ 
ing painted floors? Do you remember the solu¬ 
tion for thoroughly cleaning hardwood floors? 

5. Do you know how to clean a kerosene lamp? 

o 


294 


FIRST COURSE IN HOME MAKING 


6. In housecleaning, why is it wiser to clean one 
room and put it in order before beginning another? 

7. Why should the kitchen be clean, well-equipped 
and convenient? Why is an oblong kitchen 
preferable? What is the advantage of grouping- 
materials and utensils where they are to be used? 
Give an example. Why should sink and kitchen 
tables be of a convenient height for the house¬ 
wife? 

8. Name some labor saving devices, and their use. 

9. What are the necessary steps, in their order, in 
washing dishes? What care should be given the 
dish towels and dish cloths? What care is re¬ 
quired to keep the sink clean and sanitary? 

10. How may the garbage pail be dispensed with? 
What are some of the things you have learned 
about the care of the garbage pail? 

11. Tell how to build a fire in a coal stove. 

12. Who should be responsible for the care of the 
bathroom? What are some of the things that each 
member of the family should, and should not do, 
with reference to the bathroom? Why should the 
bathroom be kept scrupulously clean? What do 
the bathroom furnishings include? 

13. Describe the furnishings of a bedroom suitable 
for a school girl. What additional furniture will 
you need if you use your bedroom for a study and 
sewing room? What daily care should be given 
the bedroom? 

14. How are bedbugs destroyed? How often should 
a bedroom be thoroughly cleaned? 

15. Why should the living room be furnished to give 
a “homey” atmosphere? 


THE REVIEW 295 

16. What have you learned about good taste in the 
selection of pictures for the walls? 

17. What colors are more cheerful for the dining room? 
Why should one know something about combina¬ 
tion of colors and color harmony? List furniture 
needed in dining room and breakfast room. 

18. Describe how to remove grease spots and cover 
up small tears and mars in the wall paper. 

19. Write a thesis on renovating and repairing old 
furniture. 

30. Outline a practical plan for cleaning a room. 

21. Write a summary of “How to save steps in the 
kitchen.” 

22. Give specific directions for making a closet in a 
room that has no built-in closet. 

23. Visit furniture stores and select furniture for a 
six-room bungalow. 

24. Send for free booklets and bulletins on planning 
and furnishing a home. 

25. Cut out pictures and illustrate efficient types of 
furniture, draperies, rugs, wall , paper, etc. Com¬ 
pile a “scrapbook” showing all the details of a cozy 
little bungalow. 

Caring For the Sick 

1. What purpose is served by keeping a health 
chart? 

2. Why should we avoid the use of the public towel 
and common drinking cup? 

3. Give the reason why it is especially important 
that we wash our hands before eating and after 
going to the toilet. 

4. Why should we have our teeth examined every six 
months? 



296 


FIRST COURSE IN HOME MAKING 


5. What connection, if any, is there between good 
teeth and good digestion? 

6. Give reasons why the nose and mouth should be 
covered when coughing and sneezing. 

7. Do regular habits affect the health? In what way? 

8. What good habits can you form with, regard to 
eating and health? 

9. How are germs harmful? How helpful? 

10. In what ways do disease germs find their way into 
the body? 

11. Tell something of the importance of cleanliness. 

12. Why should sinks, refrigerators, and cooking 
utensils receive especial care with regard to clean¬ 
liness? 

13. How much water do you drink every day? How 
much milk? 

14. Do you eat some fruit and vegetables every day? 

15. Do you eat sweets between means? When is the 
best time to eat candy? 

16. Are you afraid of fresh air? Why should every 
one work or play in the fresh air a part of every 
day? 

17. How many hours should a person of your age 
sleep? 

18. Can you see any connection between good man¬ 
ners and the Health Rules? 

19. Suppose that a member of your family is ill and 
has to be taken care of in the home. Write a 
brief summary of the preparation, care, and fur¬ 
nishings of the room in which the sick person 
must stay; how to give the patient a sponge bath 
in bed; taking the temperature; general care and 
nursing of the patient. 


THE REVIEW 


297 


20. What special precaution should be taken in case 
the disease is contagious? 

21. What is Liquid diet? Soft diet? Light diet? 

22. What is the first thing to do in case of ^ acci¬ 
dent? 

23. Explain the difference between a sprain and a 
strain. In applying first aid what would you do 
for a strain? A sprain? 

24. What is the difference between a simple fracture 
and a compound fracture? What first aid should 
be rendered in case of a compound fracture while 
waiting for the doctor to arrive? Give reasons 
why a compound fracture is more serious than a 
fracture. 

25. Describe a good dressing for a small wound where 
there is infection. 

26. Describe first aid to one suffocated by drowning; 
when paralyzed by electric shock. 

27. Can you tell whether blood comes from an artery 
or from a vein by the color? 

28. Tell what you know about bandaging wounds to 
prevent bleeding. 

29. Why should a stimulant never be given in case of 
hemorrhage? 

30. Write a brief summary of the importance of pure 
water and proper drainage. 

31. Describe in detail what you have learned about 
getting rid of rats and mice, flies and mosquitoes. 

32. According to government statistics one chlid in 
every five is underweight. Find out how many 
are underweight in your family. In your school. 

33. Write a paper on the cause and prevention of 
“Underweight Children.’' 


298 FIRST COURSE IN HOME MAKING 

Shall We Help Care for Baby? 

1. Why should the house in which baby lives be 
absolutely clean? Why should the baby sleep in 
his own bed? 

2. What are some of the evils of a pacifier? 

3. How can the baby be kept comfortable in summer 
and winter when he is having his airing? 

4. Should a baby drink water? Why? Should the 
baby be fed regularly at stated intervals? Why? 

5. What is the best food for the baby? What is the 
best substitute for mother’s milk? 

6. Where can you get free information on the care 
of the baby? 

7. Why should babies never be given patent medicine? 

8. Name some of the things to be remembered in the 
everyday care of the baby. 

9. Give a special reason why the baby’s first clothes 
should be loose. 

10. What kinds of material are best for baby’s clothes? 

11. Give a reason why baby’s garments should be put 
on over his feet instead of his head. When should 
baby have his first short clothes? 

12. What are the steps in preparing a baby for bed? 

13. How can baby be taught to have clean habits? 

14. What is the best way to wash and dry the baby’s 
clothes? 

15. Learn all you can from books and bulletins about 
baby’s food. 

16. Give a summary of what you have learned about 
clothes for the baby. 

Earning, Spending and Saving 

1. What is the real meaning of the word “thrift”? 
Can you name the advantages of being thrifty? 


THE REVIEW 


299 


In your opinion, is buying wisely and spending 
intelligently, being thrifty? Is eliminating waste 
another way of being thrifty? 

2. What is the most important reason why we should 
learn to save wisely and spend intelligently in 
youth? 

3. What is a budget? What is an income? 

4. Can you name some of the ways in which you can 
earn money? 

5. Is it the duty of every boy and girl to do his or 
her share of the daily tasks about the home? 
Name some of the things you can do to help your 
mother. 

6. Is it wise or thrifty to do without the things one 
needs for health, comfort and self-improvement to 
save money? 

7. Is it a good investment to be examined by a doctor 
occasionally, whether sick or not? 

8. Is it a good investment to have our teeth examined 
every six months? Why? 

9. Write ten ways in which you can practice thrift. 

10. Consult statistics and compile into convenient 
form the figures showing how many persons out 
of a given number will be rich at the age of 60; 
how many will be well off; how many will be 
barely keeping the “wolf from the door”; and how 
many will be dependent upon their children or 
charity. Keep this memorandum in a conspicuous 
place as a reminder to save wisely and spend intel¬ 
ligently. 

11. Budget your income. 

12. Write to the Metropolitan Life Insurance Com¬ 
pany for a copy of “Budgeting Your Income.” 
Compare with the budget you have made. 

o- 


300 


FIRST COURSE IN HOME MAKING 


13. Write a brief summary of why one should take a 
vacation occasionally. 

14. Plan a real vacation for mother. 

15. Work out a budget for a family of four persons 
having an income of $1500.00 a year. The children 
are a boy aged 12, and a girl aged 14. 

Good Behavior and Politeness 

1. Do social customs change? How can one keep in 
touch with possible changes? 

2. How many of the rules listed under table manners 
do you remember? How many of them do you 
practice? 

3. Name some of the ways in which you can be 
courteous to your mother and other members of 
your family. 

4. What are correct words to use when introducing 
your mother to your friends? 

5. How may we show courtesy to older people? 

6. What is the proper way to answer the telephone? 

7. Name some of the courtesies a girl has a right to 
expect from a boy. 

8. Name some of the things a boy has a right to 
expect from a girl. 

9. Do you know how to entertain your friends? 

10. Do you know how to be a guest? 

11. Memorize and practice the opening lines of this 
chapter. 

12. Write an outline of classroom manners. 

13. Explain the following lines: 

“We feel ‘at home’ whenever we know 
how to conduct ourselves.”—Nichols. 

14. Discuss manners to be observed in playing games. 


THE REVIEW 


301 


Learning to Play 

1. Describe a happy family—a cheerful fireside. 

2. What are some of the things that will help us to 
stay young in spirit? 

3. Why is music a good recreation for the family? 
What are some of the advantages of community 
singing? Do you know the words and music of 
our national anthem? 

4. What is the spirit of Christmas? Why should 
every home have a Christmas tree? Which custom 
•do you prefer among friends, the exchange of 
Christmas card greetings or the exchange of ex¬ 
pensive presents? Give reasons for your prefer¬ 
ence. May simple gifts express the true spirit of 
Christmas? Can you wrap a Christmas package 
attractively? 

5. How did Thanksgiving originate? Do you know 
the story of Miles Standish? Have you ever read 
“The Landing of the Pilgrims”? Who is the author 
of this poem? 

6. What flowers are much in evidence during the 
Easter season? What great event does Easter 
commemorate? 

7. Do you know the legend of Hallowe’en? Plan a 
Hallowe’en party. 

8. Who was St. Valentine? When is St. Valentine’s 
Day? What are the usual decorations? 

9. When is St. Patrick’s Day? Who was St, Patrick? 

10. When is April Fool’s Day? 

11. When is Arbor Day? How do we observe it? Did 
you ever put a May Basket on the doorstep of a 
friend? Tell how to make a May Basket. 

12. Name our Patriotic Days. Why should we know 
the significance of these days? 


302 


FIRST COURSE IN HOME MAKING 


13. When is Mother’s Day? Give the date of Father’s 
Day. 

14. Do you enjoy a picnic? Why? What kind of 
clothes should you wear on a picnic? Why? Why 
should one be careful in the selection of the place 
for the campfire? Have you ever seen or read 
about a forest fire? A prairie fire? What are the 
different ways of cooking over a campfire? How 
can potatoes and corn on the cob be cooked in the 
coals? Why should one be careful about the water 
they drink while on a picnic? Name some of the 
foods you have eaten on a picnic. ' What is the 
best way to put out a. fire? . 

15. Why is outdoor platy necessary to the best develop¬ 
ment of the child? Why is proper training of 
muscle so necessary? What is the difference in 
work and play? Is it possible to make work out 
of play, and play out of work? 

16. What is recreation? What is the chief value of 
recreation? What poem of Browning’s expresses 
the thought that childhood is a preparation for the 
years that are to follow? What are the aims of 
playgrounds? Do the children in your home have 
a definite place in which to keep their toys? Do 
you ever read stories to your younger brothers and 
sisters? What can children learn from playing 
such games as dominoes and authors? 

17. What are some of the reasons why every yard 
should contain a swing, trees and flowers? Why 
should little children have a sand pile in which to 
play? What are some of the things children learn 
from “Playing house”? 

18. Make a budget of your time as it is actually spent. 
Then make one showing time wisely spent, allot- 


THE REVIEW 


303 


ting a certain amount of time for play and recrea¬ 
tion. Compare the two. 

19. Write a short story about the Three Wise Men. 

20. Describe your happiest Christmas. 

21. Plan a Thanksgiving dinner with appropriate 
dining room and table decorations. 

22. Tell how the custom of using colored eggs, rabbits 
and baby chicks for Easter decorations originated. 
Tell briefly the story of the Resurrection. 

23. Write a brief summary why, in your opinion, the 
State, City, Community, and your School observe 
Arbor Day by planting trees. 

24. Plan a picnic in detail. Select place, guests, food, 
etc. 

25. Read the poem “Ben Ezra” by Browning. 

26. Give the gist of the quotation from Henry S. 
Curtis about dogs. 

EXAMINE YOURSELVES 

How much do you know about Home Making? Do 
you need additional training in Home Economics? Do 
you know where you can get more training? How many 
of the following questions can you answer? 

Do you know how to use simple commercial patterns? 

Can you alter simple patterns? 

Can you make simple undergarments? 

Do you know how to thread and use a sewing machine? 

Do you do acceptable handwork? 

Do you know how to judge the quality of fabrics used 
for undergarments and school dresses? 

Can you select suitable patterns for undergarments 
and school dresses? 

Do you know how to select suitable colors for yourself 
and other members of your family? 


304 


FIRST COURSE IN HOME MAKING 


Do you know how to keep your clothes clean and 
repaired? 

Do you know how to keep household linen clean and 
repaired? 

Have you learned how to cook in family sized quan¬ 
tities? 

Do you know how to plan and prepare meals for your 
family, using a definite sum of money? 

Can you plan and prepare food for special occasions, 
such as Thanksgiving and Christmas Day? 

Do you know how to serve a meal in an attractive 
manner? 

Have you learned to enjoy all kinds of food? 

Do you know how to keep the kitchen clean and in 
order? 

Do you know how to keep the kitchen equipment in 
good working order? 

Do you know when food is properly cared for from a 
sanitary point of view? 

Do you know how to can and preserve fruits and 
vegetables? 

Can you plan recreation for your family and their 
guests? 

Do you know how to launder undergarments, gingham 
dresses and table linen? 

How much do you know about the cost of food in 
relation to its nutritive value? 

Do you know how to select and make childrer s gar¬ 
ments? 

Do you know how to bathe a baby? 

What else should you know about baby? 

Do you know what kind of toys to buy for children of 
various ages? 


THE REVIEW 305 

Do you know how much the children in your family 
should spend on amusements? 

Can you order food intelligently? 

Do you know when to make and when to buy ready¬ 
made garments? 

Can you judge the quality of garments in order to 
determine how much they are worth? 

Do you know how to plan your wardrobe wisely? 

Do you know what food should be given to children 
of various ages? 

Do you know what we mean by good dietetic habits? 

Do you know how to prepare food quickly and neatly? 

Can you arrange a kitchen conveniently considering 
the number of steps to be taken? 

Do you know how to use labor saving devices? 

Do you know how to select and prepare food for the 
sick? 

Do you know when people are living according to the 
best knowledge of healthful living? 

Do you know how to give simple first aid treatment? 

Do you know how to do simple home nursing? 

Do you know how to prevent the spread of contagious 
diseases? 

Do you know when children are eating an adequate 
diet? 

Do you know when the community and house are in a 
sanitary condition? 

Can you select attractive home furnishings? 

Can you budget the family income? 

Do you know how much of your father’s income you 
have a right to expect him to spend on you? 

Do you know how much your family should spend on 
food and clothing? 



306 


FIRST COURSE IN HOME MAKING 


Do you know how much should be spent for rent, 
home furnishings and household equipment? 

Do you know how to keep household accounts? 

Do you know what is considered “good manners for 
all occasions”? 


Chapter XI 


HOME ECONOMICS LIBRARY 

Get acquainted with the School Library. Make friends 
with books, bulletins, magazines and newspapers. New 
books on the subject of Home Economics are being 
written every day. Nearly every woman’s magazine 
carries a page of Home Making hints and helpful sug¬ 
gestions. Newspapers are employing Home Economics 
experts to assist the housewife by planning menus, giving 
shopping hints, and answering questions concerning the 
many household problems. 

Start a Home Library. Do you know where and how 
to get free material? What are the advantages of having 
some of this free material in your own home? There is 
a wealth of worthwhile material to be had for the asking, 
and much more that costs but a trifle. 

The Federal Government publishes bulletins, many of 
which are free, and others which cost but a few cents 
each. The farmers’ bulletins ■ are sent free as long as 
the supply lasts. Make application for these through 
your Senator or Representative in Congress, or to the 
Secretary of Agriculture, Washington, D. C. 

Government Printing Office. The United States Print¬ 
ing Office is the largest printing establishment in the 
world — and much of this printing is done for you. Are 
you taking advantage of this wonderful opportunity to 
add to your Home Making knowledge? Read carefully 
every bulletin or booklet sent to you from the Govern¬ 
ment Printing Office. Why? Because they are prepared 
307 


308 


FIRST COURSE IN HOME MAKING 


by experts who are devoting their lives to this type of 
work. New discoveries are being made every day in the 
Research Department. Write to the Superintendent of 
Documents, Government Printing Office, Washington, D. 
C., for a price list of all Government bulletins. 

Ask for Free Booklets 

The pages of the leading magazines will put you in 
touch with food and other manufacturers which are giv¬ 
ing away booklets on home topics as advertising matter. 
Many excellent cook books are obtained in this way. 
The Metropolitan Life Insurance Company issues a good 
cook book and many other bulletins on different subjects, 
which may be had for the asking. 

Still another way to collect material for your home 
library is to clip magazine and newspaper articles, and 
copy suggestions from books in the public library. 

Current magazines carry suggestions for such holidays 
as Christmas and Thanksgiving. Save these from year 
to year for your scrap book. 

Classify This Material. A house full of books, bulle¬ 
tins and clippings will be of no value unless you have 
some practical system of classifying miscellaneous mate¬ 
rial. Glancing over a classified index will show you the 
subjects on which you have collected material, as well 
as enable you to find quickly what is wanted. 

Ask your teacher to help you work out a group of 
classifications and show you how to keep a card index 
file. Perhaps your father can show you how to start 
your card index. 

List all Home Economics books in your school library. 
Help the teacher in classifying these books and bulletins 
if they are not already classified. 


HOME ECONOMICS LIBRARY 


309 


REFERENCES 

Foods, Cookery and Table Service—Meal Planning and Table 
Service. — Bailey. Manual Arts Press, Peoria, Illinois. 1923. 

Breakfast, Luncheon and Dinner—Chambers. Boston Cooking 
School Magazine Company, Boston, Mass. 1923. 

School and Home Cookery. — Greer. Allen and Bacon, New 
York. 

Boston Cook Book.- — Farmer. Little, Brown & Co., Boston, 
Mass. 

Nutritional Outline. Merrill-Palmer School, Detroit, Mich. 
American Home Diet.—McCollum and Simmonds. Frederick 
Matthews Company. 

Food Planning and Preparation. — Wellman. Lippincott Co. 
Philadelphia. 1923. 

Dietetics for High School.—Hilliard Gillette. Macmillan Co., 
New York. 1920. 

Everyday Problems for Boys and Girls. — Calvert. Turner E. 
Smith Company, Atlanta, Ga. 

Lessons in Cookery Through Preparation of Meals. American 
School of Home Economics, Chicago, Ill. 

Practical Cooking and the Etiquette and Service of the Table. 
Department of Food Economics and Nutrition, Kansas State 
Agricultural College, Department of Printing, Manhattan, Kans. 

Foods for the Family. — Bulletin. Federal Board for Voca¬ 
tional Education, Washington, D. C. 


No. 34. 
No. 85. 
No. 121. 
No. 129. 
No. 142. 
Foods. 

No. 182. 
No. 249. 
No. 256. 
No. 263. 
No. 375. 
No. 295. 
No. 295. 


Farmers’ Bulletins 

Meats; Composition and Cooking. 

Fish as Food. 

Beans, Peas and other Legumes as Food. 

Eggs and their Uses as Food. 

Principles of Nutrition and the Nutritive Value of 

Poultry as Food. 

Cereal Breakfast Foods. 

Preparation of Vegetables for the Table. 

Use of Milk as Food. 

Care of Food in the House. 

Use of Fruits in Food. 

Potatoes and other Root Crops as Food. 


310 


FIRST COURSE IN HOME MAKING 


No. 487. Cheese and its Economical Use in the Diet. 

No. 535. Sugar and Its Food Value. 

No. 808. How to Select Foods; I. What the Body News. 

No. 824. How to Select Foods; Cereal Foods. 

No. 824. How to Select Foods: Foods Rich in Protein. 

No. 850. How to Make Cottage Cheese on the Farm. 

CLOTHING AND TEXTILES 

Textiles , Fabrics. — Dyer. Houghton Mifflin Co., Chicago, Ill. 

Textiles and Clothing. — McGowan and Waited. The Macmillan 
Company, New York. 

Shelter and Clothing.— Kinne and Cooley. The Macmillan Co. 

Text Book of Textiles and Clothing for High Schools. — Baldt. 
Lippincott and Company, Philadelphia. 

Clothing and Health.— Kinne and Cooley. The Macmillan 
Company, New York. 

BULLETINS 

Removing Stain from Clothing and Other Textiles. — Farmers’ 
Bulletin No. 861. 

Hints on Choosing Textiles. —Cornell University, Ithaca, N. Y. 

Clothing for the Family. Vocational Educational Bulletin, 
Government Printing Office, Washington, D. C. Price, 15 cents. 

Payer Dress Forms. Agricultural Department Circular No. 
207, Department of Agriculture, Washington, D. C. 

Selection and Care of Clothing. Farmers’ Bulletin, No. 1089. 

Home Laundry. Farmers’ Bulletin No. 1099. 

The Laundry. Cornell University, Ithaca, N. Y. 

Secrets of Distinctive Dress. — Pickens. The Woman’s Institute, 
Scranton, Pa. 

Clothing for the Family. Federal Board for Vocational Edu¬ 
cation, Washington, D. C. 

Dressmaking Uy-to-Date. Butterick Publishing Company, 
New York City. 

CARE AND FURNISHING THE HOUSE 

Housewifery—Balderston. J. B. Lippincott Company, Phila¬ 
delphia. 

Foods and Household Management. —Kinne and Cooley. The 
Macmillan Company, New York. 

Elementary Home Economics. — Matthews. Little, Brown & 
Company, Boston, Mass. 


HOME ECONOMICS LIBRARY 


311 


The Up-to-Date Home, Money and Labor-Saving Appliances .— 
Bulletin, American School of Home Economics, Chicago, Ill. 
Price, 15 cents. 

Household Insects and Methods of Control. Cornell University, 
Ithaca, New York. 

The Farm Kitchen as a Workshop. Farmers’ Bulletin No. 607. 
Farm Home Conveniences. Farmers’ Bulletin No. 927. 
Housecleaning Made Easier. Farmers’ Bulletin No. 1180. 
Floors and Floor Coverings. No. 1219. • 

Home Made Fireless Cookers and Their Use. Farmers’ Bulletin 
No. 771. 

Modern Conveniences for the Farm House. Farmers Bulletin 

No. 270. 

Pictures for the Home. No. 21 Iowa State College, Ames, Iowa. 

HEALTH, CARE OF THE SICK AND FIRST AID 

Personal Hygiene and Home Nursing. — Lippitt. World Book. 
Company, Yonkers, N. Y. 

Home Hygiene and Care of the Sick. Blackiston’s Sons & Co., 
Philadelphia, Penn. 1922. (American Red Cross Text Book.) 

Simple Nursing Procedure for Use in High Schools. — Pope. 
Putnam’s Sons & Company, New York. 

Health of the Family. Federal Board, Vocational Education, 
Washington, D. C. 

Healthy Living, Vols. I and II. — Winslow. Charles E. Merrill 
Company. 

Good Health. — Jewett. Ginn, Dallas, Texas. 

Town and City. — Jewett. Ginn, Dallas, Texas. 

The following booklets may be obtained by writing to the 
Metropolitan Life Insurance Company, 1 Madison Avenue, New 
York City: 

Hookworm Disease. 

Typhoid. 

Tonsils and Adenoids. 

Pellagra, Its Cause and Cure. 

Health Education Series: 

No. 2. Diet for the School Child. 

No. 3. Summer Health and Play School. 

No. 4. Teaching Health. 

No. 5. Child Health Program for Parent-Teacher Association. 




0 


312 


FIRST COURSE IN HOME MAKING 


FURTHER STEPS IN TEACHING HEALTH 

Class Room Weight Record. Single copy, 5 cents; additional 
copies 1 cent each. 

Order the Health Series Bulletins from Superintendent of 
Documents, Washington, D. C. 

CARE OF CHILDREN 

Care of Children. — Dr. J. H. Tilden, Author and Publisher, 
Denver, Colo. 

Care and Feeding of Children. — Holt. D. Appleton & Son. 

The Pre-School Child. — Gessell. Houghton, Mifflin Co., Boston, 
Mass.' 

Infant Feeding. — Hess. American Medical Association, Chicago, 
Ill. 

The Prospective Mother. — Slemans. D. Appleton <fc Company. 

Getting Ready to Be a Mother.—Van Blarcom. The Mac¬ 
millan Company, New York. 

Children Well and Happy. — Dickinson. LeRoy Phillips, Bos¬ 
ton, Mass. 

The Healthy Baby. — Dennett. The Macmillan Company, New 
York. 

Bulletins: Pre-Natal Care, Infant Care, Child Care, Save the 
Youngest, Breast Feeding, Malnutrition and Milk, the Indis¬ 
pensable Food for Children, prepared by the Children’s Bureau, 
Washington, D. C., may be obtained free by writing to your 
State Health Department. 

THRIFT AND BUDGET MAKING 

Everyday Problems for Boys and Girls. — Calvert. Turner E. 
Smith Company, Atlanta, Ga. 

Economics of the Family.—Tabor and Wordall. Lippincott & 
Co., Philadelphia. 

First Lessons in Business. — Excell. Lippincott & Company. 

Budget Your Income. Metropolitan Life Insurance Company, 
1 Madison Avenue, New York City. Free. 

Personal Account Book. Young Women’s Christian Associa¬ 
tion, 600 Lexington Avenue, New York City. 

EVERY DAY MANNERS 

The Charm of a Well Mannered Home. — Stanett. Lippincott 
& Company. 


HOME ECONOMICS LIBRARY 


313 


The Book of Good Manners. — Diescher. Social Culture Pub¬ 
lication, 151 Fifth Avenue, New York City. 

Everyday Manners. The Macmillan Company, New York. 

Etiquette for Everybody. — Thornborough. Barse & Hopkins, 
New York, N. Y. 

PLAY AND RECREATION 

The Book of Sports and Games. — Camp. Thomas J. Crowell 
Co., New York. 

Keeping Christmas. Bulletin No. 97, Cornell University, Ithaca, 
New York. 

The Book of Children’s Parties. — White. Century Co., New 
York. 

Games for Children’s Development. — Wrightson. Jos. A. 

McConn Co., New York. 

How to Tell Stories to Children. — Bryan. Houghton Mifflin 
Co., Boston, Mass. 

A Thousand Ways to Please a Family. A. L. Burt Co., New 
York. 

Complete Handbook of Games. — Hoyle. H. A. Donahugh & 
Co., Chicago. 

Fireside Stories for Girls in Their Teens. — Eggleston. Doran, 
New York. 

Holiday Facts and Fancies. — Denton. Educational Publishing 
Co., Chicago. 

The Party Book. Little Brown & Co., Boston, Mass. 

The Book of Games and Parties. — Wolcott. Small, Maynard 
& Co., Boston. 

MISCELLANEOUS 

Civic Science for Home and Community.—Hunter and Whit¬ 
man, American Book Company, Chicago. 

The Science of Common Things.—Tower and Lund. Heath & 
Co., Chicago. 

How to Make Basketsf — White. Doubleday, Page & Co., New 
York. 

Landscape Gardening. Century Co., New York. 

Garden Steps. — Cobb. Silver, Burdett & Co., Chicago, Ill. 

General Science. — Lake. Silver, Burdett & Co., Chicago, Ill. 





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